Chicken Korma Curry
with Spinach Rapid Rice & Crispy Shallots
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
basmati rice
1 bag
baby spinach leaves
1
carrot
1 bag
green beans
1 packet
chicken breast
1 packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Soy, Fish, Sesame, Eggs, Gluten)
1 packet
coconut milk
1 packet
Crispy Shallots
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan. • Stir through the butter and baby spinach leaves, until wilted. Cover to keep warm.
• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast and mild North Indian spice blend until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. Season to taste.
• Divide spinach rapid rice between bowls. • Top with chicken korma curry. • Sprinkle over crispy shallots to serve. Enjoy!
