Chicken Korma-Style Curry
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Chicken Korma-Style Curry

Chicken Korma-Style Curry

with Rice and Garlic Flatbread

Aromatics and spices come together perfectly in this velvety, cashew-based chicken curry. Add a fluffy bed of rice and garlicky flatbread for a satisfying meal any night of the week.

Tags:
Spicy
Discovery
Quick
Allergens:
Milk
Cashews
Soy
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

¾ cup

Basmati Rice

2 piece

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

1 piece

Yellow Onion

56 mL

Cream

(Contains Milk)

piece

Garlic, bulb

3 piece

Garlic, cloves

7 g

Cilantro

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Oil*

0.38 tsp

Salt*

3 tbsp

Unsalted Butter*

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Nutrition Values

Calories1290 kcal
Fat62 g
Saturated Fat23 g
Carbohydrate133 g
Sugar14 g
Dietary Fiber7 g
Protein49 g
Cholesterol215 mg
Sodium1610 mg
Trans Fat1.5 g
Potassium1050 mg
Calcium225 mg
Iron9 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.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl

Instructions

Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Sear chicken
2
  • Meanwhile, pat chicken dry with paper towels.
  • Cut into 1/2-inch pieces, then season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
  • Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
  • Transfer to a plate.


Prep and start curry
3
  • Roughly chop cilantro.
  • Finely chop cashews.
  • Peel, then mince or grate garlic.
  • Peel, then cut onion into 1/4-inch pieces.
  • Reheat the same pan over medium.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste.
  • Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.


Finish curry
4
  • Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
  • Add chicken back to the pan. Stir to combine.
  • Cover and cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 8-10 min.**
Make garlic flatbreads
5
  • Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
  • Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
  • Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.
Finish and serve
6
  • Remove curry from heat, then stir in cream.
  • Fluff rice with a fork. Divide between plates, then spoon curry over top. 
  • Sprinkle with cilantro.
  • Serve garlic flatbreads alongside.