HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken Korma
Creamy Chicken Korma

Creamy Chicken Korma

with Zucchini

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A mildly-spiced curry made with creamy coconut milk. Make sure to use to the fluffy rice to scoop up all that delicious goodness.


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

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

620 g

Chicken Thighs

2 tbsp

Indian Spice Mix


2 unit

Red Chili Pepper

1.5 cup

Basmati Rice

2 can

Coconut Milk

12 g


400 g


14 g


Not included in your delivery

½ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat33 g
Saturated Fat18 g
Carbohydrate72 g
Sugar5 g
Dietary Fiber4 g
Protein41 g
Cholesterol155 mg
Sodium880 mg
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for each measurement for 4 ppl): Mild: 1/4 tsp • Medium: 1/2 tsp Spicy, 1 tsp Extra-spicy: 2 tsp.Cut zucchini in half, lengthwise, then into 1/2-inch thick half-moons. Roughly chop cilantro. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.


Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter, then half the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and cover with foil to keep warm.


Using the same pot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown, 6-7 min.*** Add Indian spice and remaining garlic. Cook, stirring often, until fragrant, 1 min. Add coconut milk. Cook, stirring often, until slightly thickened,3-4 min.


Return zucchini and any juices from the plate, back to the pan. Stir to combine. Season with salt and pepper. When rice is done, fluff with a fork. Season with salt and stir in half the cilantro.


Diivide cilantro-garlic rice and chicken korma between plates. Sprinkle over remaining cilantro and 1/2 tsp chili (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong.)