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Easy Veggie Korma with Diced Chicken

Easy Veggie Korma with Diced Chicken

with sweet potato and peas
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
953 kcal
Protein
: 
51.6g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Spelt (wheat)
  • Cereals containing gluten
  • Kamut (wheat)
  • Mustard
  • Oats
  • Rye
  • Wheat
  • Barley
  • Khorasan (wheat)
  • Milk
  • May contain traces of allergens

A recipe conveniently customised just to your liking.

Serving amount

2 unit(s)

Sweet Potato

2 sachet(s)

Curry Powder

(May be present: Spelt (wheat), Cereals containing gluten, Kamut (wheat), Mustard, Oats, Rye, Wheat, Barley, Khorasan (wheat), Milk)

150 grams

Rice

5 grams

Coriander

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

120 grams

Peas

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Mango Chutney

300 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3989 kJ
Energy (kcal)953 kcal
Fat19.5 g
of which saturates8.4 g
Carbohydrate146.1 g
of which sugars33.4 g
Dietary Fiber3.4 g
Protein51.6 g
Salt3 g
Potassium925 mg
Calcium62.7 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking Steps

Roast the Sweet Potato
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potatoes into 2cm chunks (peeling optional).
  • Add the sweet potato chunks to a large (lined) baking tray.
  • Toss with oil, curry powder, salt and pepper. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
  • Add the chicken for the final 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Use two baking trays if necessary.

Boil the Rice
2
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) 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.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Sauce Time
3
  • When the sweet potato has 5 mins remaining, place a pan over medium heat with the creme fraiche, stock, korma paste and 100ml water (per 2P).
  • Bring to a boil, then reduce the heat and simmer 1-2 mins.
  • When the sweet potato is roasted, stir into the curry along with the peas.
  • Add a splash of water to loosen the curry if required. Season with salt and pepper.
  • Roughly chop the coriander (stalks and all).
Build Your Own!
4
  • Serve the chicken, mango chutney, crispy onions, rice, coriander and curry separately. 
  • Allow everyone to assemble their own plates at the table.
Meal right image

Explore Similar Recipes

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