Korma-Style Chicken Curry
with Rice and Garlic Flatbreads
Aromatics and spices come together perfectly in this velvety, cashew-based chicken curry. Add a bed of rice and garlicky flatbreads and your stomach is going to be smiling!
Ingredients: Chicken thigh • 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, 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 • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Soy, Milk, Peanuts)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
2 tbsp
Curry Paste
(May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten, Milk, 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
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Cut chicken into 1/2-inch pieces, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until golden. (Note: It's okay if chicken doesn't cook all the way through in this step.)
- Transfer to a plate.
- Meanwhile, 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 hot, add 1 tbsp (2 tbsp) butter, then onions, cashews, curry paste and half the garlic.
- Season with salt and pepper. Cook for 3-4 min, stirring often, until onions soften slightly.
- Add tikka sauce, chicken, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water. Stir to combine.
- Cover and cook for 8-10 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Meanwhile, to a small bowl, add remaining garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
- Bake flatbreads in the middle of the oven for 4-5 min, flipping halfway through, until slightly toasted.
- 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.
