THIS™ Isn't Chicken Korma
with Garlic Rice and Peas
A comforting and mildly spiced Indian favourite, korma sauce pairs well with any kind of veg or protein. Here, we're using THIS™ Isn't Chicken, which is made from soy and pea proteins with a hyper-realistic texture that tastes just like the real thing.
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 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 unit(s)
Onion
120 grams
Peas
170 grams
THIS™ Isn't Chicken Plant-Based Pieces
(Contains Soya May contain Cereals containing gluten)
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
150 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat a drizzle of oil. Melt in the butter (see pantry for amount).
Once melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on high heat.
Pan-fry the THIS™ Isn't Chicken until golden brown, 4-6 mins. Season with salt and pepper.
Add half the curry powder and toss to coat, 1 min.
Once cooked, transfer to a bowl and cover to keep warm.
Return the (now empty) frying pan to medium heat with a drizzle of oil.
Once hot, add the onion and fry until softened, 5-6 mins. Season with salt and pepper.
Stir in the korma curry paste and remaining curry powder. Cook until fragrant, 1-2 mins.
Stir in the vegetable stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil and simmer until reduced by half, 3-4 mins.
Add the creme fraiche, peas and the cooked THIS™ Isn't Chicken. Stir to combine, bring to the boil, then remove from the heat.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork and share between your serving bowls.
Top with the THIS™ Isn't Chicken korma curry.
Enjoy!
