Ultimate Creamy Chicken Korma and Basmati Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ultimate Creamy Chicken Korma and Basmati Rice

Ultimate Creamy Chicken Korma and Basmati Rice

with Chilli & Coriander 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.

Allergens:
Mustard
Milk
Nuts
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

2

Garlic Clove

30

Tomato Puree

50

Korma Curry Paste

(Contains Mustard)

260

Diced British Chicken Breast

10

Chicken Stock Paste

½

Green Chilli

1

Coriander

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

sideBannerName

Nutritional information

Energy (kcal)1190 kcal
Energy (kJ)4978 kJ
Fat44.8 g
of which saturates16.4 g
Carbohydrate137.3 g
of which sugars12 g
Protein55.8 g
Salt3.89 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lid
Medium Saucepan
Garlic Press
Large Saucepan
Small Bowl
Baking Tray

Instructions

Cook the Rice
1

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

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).

Curry Up
2

Meanwhile, peel and grate the garlic (or use a garlic press). 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.

 

Make your Chilli Topping
3

Meanwhile, halve the green chilli lengthways, deseed, then finely chop.

Roughly chop the coriander (stalks and all).

In a small bowl, mix together the chilli and coriander and set aside.

Simmer the Sauce
4

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.

Bring on the Naans
5

Meanwhile, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, spread the butter (see pantry for amount) over the naans.

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.

Finish and Serve
6

Share the rice between your bowls and top with your ultimate creamy chicken korma.

Scatter over the coriander and chilli topping (careful, it's hot).

Serve your buttery naans alongside.

Enjoy!