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!

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Chicken Thighs

½ cup

Tikka Sauce


28 g


(ContainsTree Nut/Noix)

¾ cup

Basmati Rice

2 unit

Naan Bread

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

1 tbsp

Indian Spice Blend

113 g


3 tbsp

Sour Cream


1 tbsp

Garlic Puree

7 g


Not included in your delivery

2 tbsp


½ tsp


¼ tsp


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
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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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.


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.


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.


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.**


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!)


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.