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 huge fan of heat—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.

Protein Rich
Total Time20 minutes
Cooking Time25 minutes


Serving amount

150 grams


1 sachet(s)

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 unit(s)


260 grams

Diced Chicken Breast

1 unit(s)


2 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Coconut Milk

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3016 kJ
Energy (kcal)721 kcal
Fat26.5 g
of which saturates16.2 g
Carbohydrate80.7 g
of which sugars10.1 g
Dietary Fiber1.5 g
Protein43.4 g
Cholesterol0 mg
Salt1.94 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.
  • Cook for 10 mins then remove from the heat.
  • 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.
  • Trim the tip of the broccoli. Cut head into florets and stem into 2cm pieces.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
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, shifting occasionally, 6-8 mins. IMPORTANT: Wash 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 packaging we use to keep it fresh. It will taste delicious once cooked!

Add the Onion
  • Once the chicken has browned, add the onion and cook, stirring occasionally, until softened, 3-4 mins.
  • When the onion has softened, add the North Indian spice mix, korma paste, stock and 150ml water (double for 4p).
  • Give everything a good 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 coconut milk and stir until completely warmed through.
  • Season to taste with salt, pepper and sugar.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Finish and Serve
  • Divide the fluffy rice between plates.
  • Top with the chicken korma curry.