Chicken Breast Korma-Style Curry
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Chicken Breast Korma-Style Curry

Chicken Breast Korma-Style Curry

with Rice and Garlic Flatbread

This creamy cashew-based chicken curry could be just what you need! Aromatics and spices come together in a velvety sauce that is hard to resist. We've got you covered with fluffy bed of rice and garlicky flatbread. Your stomach is going to be smiling!

Cashews/Noix de cajou

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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

½ cup

Tikka Sauce

(Contains Milk)

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

¾ cup

Basmati Rice

2 unit


(Contains Milk, Soy, Wheat)

2 tbsp

Spicy Curry Paste

113 g

Yellow Onion

56 mL


(Contains Milk)

3 unit

Garlic, cloves

7 g


Not included in your delivery

2 tbsp


0.38 tsp


0.13 tsp


3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1360 kcal
Fat61 g
Saturated Fat23 g
Carbohydrate140 g
Sugar14 g
Dietary Fiber8 g
Protein61 g
Cholesterol210 mg
Sodium1600 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.


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


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) 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

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 hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4!) Transfer chicken to a plate.

Start curry

Roughly chop cilantro. Finely chop cashews. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), 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

Stir in tikka sauce, 2 tbsp butter and 1/2 cup water (dbl both for 4 ppl). 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 flatbread

Meanwhile, add remaining garlic and 1 tbsp oil (dbl for 4 ppl) 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

Remove curry from heat, then stir in cream. Fluff rice with a fork. Divide rice between plates, then spoon curry over top. Sprinkle with cilantro. Serve garlic flatbread on the side.

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