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Chicken Korma Style Curry

Chicken Korma Style Curry

with broccoli and rice

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If you're a fan of curry—but not a fan of spice—then you're in luck. This chicken korma curry has only the faintest hint of heat, but that definitely doesn't mean it's lacking in flavour.

Tags:Chef's Choice•Under 650 calories
Allergens:Milk
Total Time35 minutes
Cooking Time25 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

Korma Curry Paste

1 sachet

Chicken Stock

62.5 g

Creme Fraiche

(ContainsMilk)

1 piece

Onion

260 g

Diced Chicken Breast

1 piece

Broccoli

150 g

Rice

1 sachet

North Indian Style Spice Mix

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)636 kcal
Energy (kJ)2661 kJ
Fat19.4 g
of which saturates9.5 g
Carbohydrate72.9 g
of which sugars9.6 g
Dietary Fiber0 g
Protein42.1 g
Cholesterol0 mg
Salt2.42 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.
Utensils
Utensilsarrow down iconarrow down icon
•Pan with Lid
•Medium Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil 300ml water (double for 4p) in a medium pot.
  • When boiling, add ¼ tsp of salt, stir in the rice, lower the heat to medium and cover with a lid.
  • Leave to cook for 10 mins, then remove from the heat (still covered).
  • Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Cut the broccoli into florets (like small trees). Halve any large florets.
3
  • Place a large pan over medium heat with a drizzle of oil.
  • Once the pan is hot, add the diced chicken and fry until browned on all sides, turning occasionally, 6-8 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
  • Season with salt and pepper.
4
  • Once the chicken is browned, add the onion and cook until softened, 3-4 mins. Stir occasionally.
  • When the onion has softened, add the North Indian spice mix, korma curry paste, stock and 100ml water (double for 4p).
  • Stir to combine.
5
  • Stir the broccoli into the sauce.
  • Bring to the boil, cover the pan with a lid or some foil and simmer until broccoli is tender and chicken is cooked through, stirring occasionally, 5-6 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Add half the creme fraiche (double for 4p) and stir until completely mixed.
  • Season to taste with salt, pepper and sugar.
6
  • Divide the fluffy rice between plates.
  • Top with the chicken korma curry.