Crispy Breaded Chicken and Korma Sauce
with Green Beans and Basmati Rice
Big and little kids alike will love this Fried Chicken Korma with Green Beans and Rice - it’s a delicious addition to weeknight dinners.
The quantities provided above are averages only.
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
2
Garlic Clove
80
Green Beans
2
British Chicken Breasts
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
150
Basmati Rice
50
Korma Curry Paste
(Contains Mustard)
75
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
Not included in your delivery
1
Egg
300
Water for the Rice
1
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds.
Sandwich each chicken fillet between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl and season with salt and pepper.
Kids Step: Prep the egg and breadcrumb bowls ready for breading.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, put the korma style paste, creme fraiche and chicken stock paste into a bowl and mix to combine.
Mix in the sugar and water for the sauce (see pantry for both amounts), then set the korma mixture aside.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Kids Step: Dip the chicken into egg and breadcrumbs to bread it all over - make sure it's really well coated.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Once golden, transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Discard the oil and any leftover crumbs from the chicken pan, then pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and fry until tender and slightly charred, 5-6 mins.
Stir in the garlic and cook for 1 min more, then pour in the korma mixture and simmer for 1-2 mins. Add a splash of water if it's a little thick.
When everything is ready, slice the chicken widthways into 2cm thick slices.
Fluff up the rice with a fork and share between your bowls.
Spoon over the curry and top with the sliced chicken.
Enjoy!
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