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

Chicken Breast 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 and 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(s)

Chicken Breasts

½ cup

Tikka Sauce

(Contains Milk)

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

¾ cup

Basmati Rice

2 unit(s)


(Contains Milk, Soy, Wheat)

2 tbsp

Curry Paste

1 unit(s)

Yellow Onion

56 mL


(Contains Milk)

3 unit(s)

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

Calories1340 kcal
Fat62 g
Saturated Fat23 g
Carbohydrate134 g
Sugar13 g
Dietary Fiber7 g
Protein60 g
Cholesterol210 mg
Sodium1580 mg
Trans Fat1.5 g
Potassium1300 mg
Calcium250 mg
Iron8.75 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 (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

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

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

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

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

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.

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