Chicken & Halloumi Veggie-Loaded Korma Curry
with Rapid Rice & Crispy Shallots
There's nothing like mildly-spiced curry made with creamy coconut milk for a hearty 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 sachet
Mild North Indian Spice Blend
1 packet
Crispy Shallots
1 packet
Mild Curry Paste
(Contains: Soy; )
1 packet
Green beans
1 packet
Baby Leaves
300 g
Diced Chicken
1 packet
Halloumi
(Contains: Milk; )
1 packet
Basmati Rice
1
Carrot
1 packet
Coconut Milk
Nutrition Values
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.
• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Cut halloumi into 1cm-thick slices. • 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 diced chicken and mild North Indian spice blend until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Add halloumi and cook, until golden brown, 1-2 minutes each side. • Add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. • Stir through cooked chicken and baby spinach leaves until just wilted. Season to taste.
• Divide rapid rice between bowls. • Top with chicken and halloumi korma curry. • Sprinkle over crispy shallots to serve. Enjoy!
