with Basmati Rice, Naan and Flaked Almonds
Deliciously easy to cook, it only takes 3 steps to put this Easy Chicken and Pea Korma Style Curry on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Korma Sauce
225 grams
Diced British Chicken Breast
260 grams
Steamed Basmati Rice
1 unit(s)
Plain Naans
2 unit(s)
Peas
120 grams
Greek Style Natural Yoghurt
75 grams
Mango Chutney
40 grams
Toasted Flaked Almonds
15 grams
- Pop a saucepan on medium-high heat.
- Add the korma sauce and bring to the boil.
- Stir in the chicken, then lower the heat and cover with a lid. Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- When the curry is almost ready, halve the naans widthways, then toast in your toaster until golden.
- Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top. Microwave for 800W: 2 mins / 900W: 1 min 30 secs / 1000W: 1 min.
- Meanwhile, stir the peas through the curry and simmer, 1-2 mins.
- Season with salt and pepper.
- Share the rice between your bowls.
- Top with your curry and a dollop of yoghurt.
- Drizzle over the mango chutney and sprinkle with the flaked almonds.
- Serve the naans alongside.
- Enjoy!
4349
kJ
Energy (kJ)
1039
kcal
Energy (kcal)
28.3
g
Fat
6.2
g
of which saturates
98.9
g
Carbohydrate
31.3
g
of which sugars
10.9
g
Dietary Fibre
57.5
g
Protein
3.18
g
Salt
with Mixed Herbs, Olives and Greek Salad Cheese
with Garlic Butter Rice and Crispy Onions
