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 amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs

1 tbsp

Indian Spice Mix


¾ cup

Basmati Rice

1 can

Coconut Milk

6 g


200 g


7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat35 g
Saturated Fat20 g
Carbohydrate68 g
Sugar5 g
Dietary Fiber2 g
Protein40 g
Cholesterol160 mg
Sodium990 mg
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. 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 (dbl for 4 ppl), then half the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl) 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 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate and cover with foil to keep warm.


Using the same pot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 6-7 min.** Add the tadka spice mix 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. When rice is done, fluff with a fork. Season with salt and stir in half the cilantro.


Divide cilantro-garlic rice and chicken korma between plates. Sprinkle over remaining cilantro.