Korma Style Tofu Curry
with broccoli and rice3.5(3)
Calories
:
729 kcalProtein
:
28g proteinTotal
:
20 minutesDifficulty
:
MediumQuick
Protein Rich
Allergens:
- Mustard
- Barley
- Wheat
- Soya
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.
Ingredients
Serving amount
150 grams
Rice
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
1 unit(s)
Onion
180 grams
Tofu
(Contains: Soya)
1 unit(s)
Broccoli
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3050 kJ
Energy (kcal)729 kcal
Fat30.8 g
of which saturates16.1 g
Carbohydrate88 g
of which sugars10.2 g
Dietary Fiber3.8 g
Protein28 g
Salt1.5 g
Calcium189 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Cooking steps
1
- 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 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).
2
- 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.
3
- 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.
NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins before adding the onion.
4
- 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 (per 2P).
- Give everything a good 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, 5-7 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.
6
- Divide the fluffy rice between plates.
- Top with the chicken korma curry.
