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Chicken Korma Style Curry
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Chicken Korma Style Curry

Chicken Korma Style Curry

with broccoli and rice

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.

Nut free
Total Time35 minutes
Cooking Time25 minutes


Serving amount

150 g


1 sachet

Korma Curry Paste

1 sachet

Chicken Stock

125 g

Creme Fraiche

(Contains Milk)

1 piece


260 g

Diced Chicken Breast

1 piece


2 sachet

North Indian Style Spice Mix

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)681 kcal
Energy (kJ)2848 kJ
Fat22.8 g
of which saturates11.1 g
Carbohydrate75.6 g
of which sugars11.5 g
Dietary Fiber0 g
Protein43.6 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.


Pan 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, cover, and cook for 10 mins.
  • Remove from the heat and keep covered for 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.
  • Cut the broccoli into florets (like small trees). Halve any large florets.
Cook the Chicken
  • Place a large pan over medium heat with a drizzle of oil.
  • Once the pan is hot, add the 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.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will taste delicious once cooked!

Add the Onion
  • 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 powder and 150ml water (double for 4p).
  • Stir to combine.
Simmer the Sauce
  • 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, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Add the creme fraiche and stir until completely mixed.
  • Season to taste with salt, pepper and sugar.
Serve Up
  • Divide the fluffy rice between plates.
  • Top with the chicken korma curry.