HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Chicken Korma Curry & Garlic Rice
Easy Chicken Korma Curry & Garlic Rice

Easy Chicken Korma Curry & Garlic Rice

with Greek-Style Yoghurt & Mango Chutney

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

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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

3 clove




1 packet

chicken breast

1 packet

basmati rice

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

1 sachet

brown mustard seeds

1 packet

mild curry paste

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

½ bottle



1 bag

salad leaves

1 packet

mango chutney

1 bag


1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1.5 cup


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3877 kJ
Fat46 g
of which saturates24 g
Carbohydrate96.8 g
of which sugars21.4 g
Protein48.2 g
Sodium956 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Finely chop garlic and brown onion. • Cut chicken breast into 2cm chunks.


• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook 1/2 the garlic 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 lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.


• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and onion, tossing occasionally, until browned, 5-6 minutes. • Add brown mustard seeds, Mumbai spice blend and remaining garlic, cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, longlife cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season. • Remove from heat, then stir in salad leaves until wilted.

TIP: Add a splash of water if the curry looks too thick.


• Divide garlic rice between bowls. • Top with chicken Korma curry. • Serve with Greek-style yoghurt and mango chutney. • Tear over herbs to serve.