Ultimate Creamy Chicken Korma and Basmati Rice
with Roasted Pepper & Shallot Topping and Buttery Naan
Looking for a taste of everyday luxury? This Ultimate Creamy Chicken Korma and Basmati Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
150
Basmati Rice
2
Garlic Clove
1
Bell Pepper
(May contain Celery)
1
Echalion Shallot
30
Tomato Puree
50
Korma Curry Paste
(Contains Mustard)
260
Diced Chicken Breast
10
Chicken Stock Paste
½
Green Chilli
75
Creme Fraiche
(Contains Milk)
30
Cashew Butter
(Contains Nuts May contain Peanut, Nuts)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
300
Water for the Rice
1
Sugar
100
Water for the Curry
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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, peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Cut into 1cm chunks.
Halve, peel and thinly slice the shallot.
Pop the pepper and shallot onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
While the veg roasts, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic, tomato puree and korma style paste. Cook until fragrant, 2-3 mins.
Stir in the chicken, chicken stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then turn the heat down and cover with a lid.
Simmer until the chicken is cooked and the sauce has thickened, 12-15 mins. IMPORTANT: Wash your hands and equpment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the chilli lengthways, deseed, then finely chop.
Remove the lid from the curry and stir in the creme fraiche and cashew butter until well combined. Bring to the boil, then simmer for 2-3 mins more.
Meanwhile, pop the naans onto a baking tray. Spread over the butter (see pantry for amount) and pop into the oven to warm through, 2-3 mins.
When everything's ready, taste and season your curry with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the rice between your bowls and top with your ultimate creamy chicken korma.
Spoon over the shallot and pepper topping, then finish with a sprinkle of green chilli (careful, it's hot).
Serve your buttery naans alongside.
Enjoy!
