Korma-Style Chicken Curry
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Korma-Style Chicken Curry

Korma-Style Chicken Curry

with Rice and Garlic Flatbreads

Aromatics and spices come together perfectly in this velvety, cashew-based chicken curry. Add a fluffy bed of rice and garlicky flatbreads and your stomach is going to be smiling!

Ingredients: Chicken thighs • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cashews (cashews, soybean and/or canola oil) (cashew) • Garlic • Cilantro.

Tags:
Spicy
Allergens:
Milk
Cashews
Soy
Wheat

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

¾ cup

Basmati Rice

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

2 tbsp

Curry Paste

(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

1 unit(s)

Yellow Onion

56 mL

Cream

(Contains Milk)

3 unit(s)

Garlic, cloves

7 g

Cilantro

Not included in your delivery

0.38 tsp

Salt*

2 tbsp

Oil*

0.13 tsp

Pepper*

3 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories1280 kcal
Fat62 g
Saturated Fat23 g
Carbohydrate131 g
Sugar13 g
Dietary Fiber6 g
Protein49 g
Cholesterol215 mg
Sodium1570 mg
Trans Fat1 g
Potassium1050 mg
Calcium200 mg
Iron9 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.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl

Instructions

Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • 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
2
  • Meanwhile, 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 the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
  • Cook, stirring occasionally, until golden, 4-6 min.
  • Transfer to a plate.
Prep and start curry
3
  • Roughly chop cilantro.
  • Finely chop cashews.
  • Peel, then mince or grate garlic.
  • Peel, then cut onion into 1/4-inch pieces.
  • Reheat the same pan over medium.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, cashews, curry paste and half the garlic.
  • Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.

 

Finish curry
4
  • Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
  • 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 flatbreads
5
  • Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
  • Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
  • Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.
Finish and serve
6
  • Remove curry from heat, then stir in cream.
  • Fluff rice with a fork. Divide between plates, then spoon curry over top. 
  • Sprinkle with cilantro.
  • Serve garlic flatbreads alongside.