Chicken Korma-Style Curry
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Chicken Korma-Style Curry

Chicken Korma-Style Curry

with Rice and Garlic Naan

This creamy cashew-based chicken curry could be just what you need! 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 garlicky 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
Cooking Time


serving amount

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk)

28 g


(Contains Tree nuts)

¾ cup

Basmati Rice

2 unit


(Contains Milk, Gluten)

2 tbsp

Mild 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

Calories1330 kcal
Fat63 g
Saturated Fat23 g
Carbohydrate141 g
Sugar15 g
Dietary Fiber6 g
Protein50 g
Cholesterol220 mg
Sodium1650 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

While rice cooks, 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 mild 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 naan

While curry cooks, 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 naan, then transfer to an unlined baking sheet. Bake in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.

Finish and serve

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

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