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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.

Allergens:Mustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs

1 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

¾ cup

Basmati Rice

1 can

Coconut Milk

6 g

Garlic

200 g

Zucchini

7 g

Cilantro

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

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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1

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.

2

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.

3

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.

4

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.

5

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.

6

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