Chicken Korma Style Curry
with Garlic Rice and Flaked Almonds
This Chicken Korma Style Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
260 grams
Diced British Chicken Thigh
30 grams
Tomato Puree
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
150 milliliter(s)
Water for the Curry
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Peel and grate the garlic (or use a garlic press).
b) Heat the butter (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and cook for 30 secs.
c) Stir in the rice and cook until coated, 1 min. Add 1/4 tsp salt and the boiled water and cook for 10-12 mins. Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the tomato puree, korma style paste and remaining garlic to the pan. Cook until fragrant, 1-2 mins.
b) Stir in the chicken stock paste and water for the curry (see pantry for amount). Bring to the boil, then lower the heat to medium and cover with a lid.
c) Simmer until the chicken is cooked through and the sauce has thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Remove the lid from the chicken curry and stir through the creme fraiche and honey (see pantry for amount).
b) Bring the curry to the boil, then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Remove from the heat.
a) Taste the chicken curry and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
b) Fluff the rice up with a fork.
a) Share the buttery garlic rice between your bowls.
b) Top with the chicken korma style curry.
c) Sprinkle over the flaked almonds to finish.
Enjoy!
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