HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Chicken Korma Curry
Easy Chicken Korma Curry

Easy Chicken Korma Curry

with Rapid Rice & Crispy Shallots

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There's nothing like mildly-spiced curry made with creamy coconut milk for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!

Tags:Easy Prep
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves



1 bag

green beans

1 packet

diced chicken

1 packet

mild curry paste

(ContainsMilk, Tree NutsMay be presentGluten, Sesame, Soy, Fish, Egg)

1 tin

coconut milk

1 packet

crispy shallots

1 sachet

mild North Indian spice blend

Not included in your delivery

olive oil

20 g



½ tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3639 kJ
Fat41.5 g
of which saturates25.6 g
Carbohydrate91.3 g
of which sugars16.3 g
Protein46.3 g
Sodium922 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to the saucepan. • Stir through the butter until melted. Cover to keep warm.


• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.


• Return the frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken and mild North Indian spice blend until chicken is browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk and brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. • Stir through the baby spinach leaves until wilted, 1 minute. Season to taste.


• Divide chicken korma curry and rapid rice between bowls. • Sprinkle over crispy shallots to serve.