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Chicken Korma-Style Curry
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Chicken Korma-Style Curry

Chicken Korma-Style Curry

with Rice and Naan

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!

Tree nuts

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

Preparation Time25 minutes


serving amount

4 unit

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk)

28 g


(Contains Tree nuts)

¾ cup

Basmati Rice

2 unit


(Contains Milk, Soy, Wheat)

1 tbsp

Indian Spice Blend

113 g


3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Garlic Puree

7 g


Not included in your delivery

2 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories1040 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate130 g
Sugar12 g
Dietary Fiber7 g
Protein49 g
Cholesterol135 mg
Sodium1770 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.


Large Non-Stick Pan
Paper Towel
Measuring Spoons
Medium Pot
Measuring Cups
Aluminum Foil


Sear chicken

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.

Start curry

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.

Cook rice

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.

Finish curry

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.**

Warm naan

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!)

Finish and serve

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.

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