Double Chicken Korma Curry & Garlic Rice
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Double Chicken Korma Curry & Garlic Rice

Double Chicken Korma Curry & Garlic Rice

with Yoghurt, Parsley & Onion Chutney

There's nothing like mildly-spiced korma curry topped with onion chutney for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious curry sauce!


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

Total Time30 minutes
Cooking Time


Serving amount

1 packet

basmati rice

1 sachet

Brown Mustard Seeds

1 packet

Mild Curry Paste

(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )

½ packet


(Contains Milk; )

1 packet

Onion Chutney

(Contains Sulphites; )

1 bag

baby broccoli

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 bag


2 packet

Chicken Drumstick Fillet

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1.5 cup



Nutrition Values

Energy (kJ)4556 kJ
Fat53.5 g
of which saturates26.1 g
Carbohydrate91.7 g
of which sugars18.5 g
Protein73.1 g
Sodium1206 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.


Medium Pan
Large Non-Stick Pan



• Cut baby broccoli into thirds. Cut boneless chicken drumsticks into 2cm chunks.


• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: Cover the pan with a lid if the garlic paste starts to spatter!


• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and baby broccoli in batches, tossing occasionally, until chicken is browned and cooked through, 5-6 minutes. Return all to the pan. • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.


• Divide garlic rice between bowls. Top with chicken Korma curry. • Serve with Greek-style yoghurt and onion chutney. • Tear over parsley to serve. Enjoy!