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Chicken Korma Curry

Chicken Korma Curry

with Rice and Naan

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This creamy cashew-based chicken curry could be just what you needed! The mix of aromatics and spices combine in a velvety sauce that is hard to resist. And all on top of a fluffy bed of rice with a steamy soft naan on the side — your stomach is going to be smiling!

Tags:QuickDiscovery
Allergens:Milk/LaitTree Nut/NoixSoy/SojaWheat/Blé

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

½ cup

Tikka Sauce

(ContainsMilk/Lait)

28 g

Cashews

(ContainsTree Nut/Noix)

¾ cup

Basmati Rice

2 unit

Naan Bread

(ContainsMilk/Lait, Soy/Soja, Wheat/Blé)

1 tbsp

Indian Spice Blend

113 g

Mirepoix

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

7 g

Cilantro

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate130 g
Sugar12 g
Dietary Fiber7 g
Protein49 g
Cholesterol135 mg
Sodium1770 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Medium Pot
Measuring Cups
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, 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. (TIP: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate.

2

Roughly chop cilantro. Finely chop cashews. Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix, garlic puree, cashews and Indian Spice Mix. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.

3

While veggies cook, bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

4

When veggies have softened, stir in tikka sauce and 1/2 cup water (dbl for 4 ppl). Add chicken back to the pan. Stir to combine, then cover. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 8-10 min.**

5

While curry cooks, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Place in the middle of the oven until warmed through, 4-5 min. (NOTE: You can skip this step if you don't want to warm the naan!)

6

Stir sour cream into curry. Fluff rice with a fork. Divide rice between plates, then spoon curry over rice. Sprinkle cilantro over top. Serve naan on the side.