Chicken Curry with Tomato Chutney
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Curry with Tomato Chutney

Chicken Curry with Tomato Chutney

with green beans and rice

Korma paste and North Indian spices join forces in this creamy chicken curry to create a warming weeknight meal. Finish with a dollop of Ballymaloe relish on top for a fruity addition to your dish.

Family Friendly
Total Time20 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

150 grams


1 unit(s)


2 unit(s)


2 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

150 grams

Green Beans

2 pot(s)

Ballymaloe Tomato Relish

(Contains Mustard)

1 pack(s)

Coconut Milk

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3222 kJ
Energy (kcal)770 kcal
Fat26.2 g
of which saturates16.2 g
Carbohydrate93 g
of which sugars22.3 g
Dietary Fiber2.2 g
Protein40.7 g
Cholesterol0 mg
Salt2.41 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pan with Lid
Pot with Lid


Make the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the green beans and cut into thirds.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Fry the Chicken
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the onion and chicken, stirring occasionally, until the onion is softened and the chicken is golden brown on the outside, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Add the Beans
  • Add the green beans, then the garlic and North Indian spice.
  • Cook until fragrant, 1 min.
Simmer the Sauce
  • Add the korma paste, coconut milk, stock and 25ml water (double for 4p).
  • Cover and simmer until sauce is slightly reduced, 7-9 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle
  • Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.
Finish and Serve
  • Fluff up the rice with a fork and divide between bowls alongside the chicken curry.
  • Serve the Ballymaloe relish on the side.