Chicken Korma Curry & Butter Rice
with Mango Chutney, Garlic Flatbreads & Mint Yoghurt
There's nothing like mildly-spiced curry made with creamy coconut milk for a warming weeknight meal. Make sure to use the flatbreads and butter-cashew rice to scoop 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
cucumber
1
onion
1 bag
mint
1 bag
coriander
2 clove
garlic
1 bag
green beans
1
tomato
1 tin
Coconut Cream
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
mango chutney
1 packet
chicken thigh
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
flatbreads
(Contains: Gluten, Soy; May be present: Peanuts, Sesame, Milk, Eggs, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
1 knob
ginger
1 packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Gluten, Sesame, Soy, Eggs, Fish)
Not included in your delivery
olive oil
60 g
butter
(Contains: Milk; )
1.5 cup
water
¼ cup
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. In a medium saucepan, melt 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the water and bring to the boil. Add the basmati rice and a good pinch of salt, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber into rounds. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside until serving. Thinly slice the brown onion, mint and coriander. Finely grate the garlic and ginger. Trim and halve the green beans. Roughly chop the tomato. Cut the chicken thigh into 2cm chunks.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans until softened slightly, 2 minutes. Add the ginger, tomato and a splash of water and cook, tossing, until tender and fragrant, 2-3 minutes. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
While the veggies are cooking, place the garlic and remaining butter in a small bowl. Season, then mash together with a fork. Spread the garlic butter on one side of the flatbreads, then bake on a lined oven tray until warmed through, 5-10 minutes. Cover to keep warm. Meanwhile, combine the Greek-style yoghurt and mint in a second small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and chicken, tossing, until browned, 6-7 minutes. Add the mild curry paste and cook until fragrant, 1-2 minutes. Add the coconut cream and a splash of water. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season.
Drain the pickled cucumber. Stir the roasted cashews and coriander through the butter rice. Divide the rice between bowls. Top with the chicken korma curry. Serve with the pickled cucumber, garlic flatbreads, mango chutney, ginger veggies and mint yoghurt.
