Chicken & 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
300 g
Diced Chicken
1 packet
Basmati Rice
1
Carrot
1 packet
Coconut Milk
1
Courgette
Not included in your delivery
1 drizzle
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 the saucepan.
• While rice is cooking, thinly slice carrot and courgette into half-moons.
• Trim green beans and cut into thirds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook carrot, courgette 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 (when no longer pink inside), 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 with salt and pepper.
• To the pan with cooked rice, add the butter and combine until melted.
• Divide chicken and veggie-loaded korma curry between bowls.
• Sprinkle over crispy shallots. Serve with rapid rice. Enjoy!
