Chicken Korma Curry & Garlic Rice
with Cashews & Herby Yoghurt
- Milk
- Tree Nuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
In this mild and creamy Indian-style curry, juicy chicken breast soaks up the korma sauce like a treat. Serve over fluffy and fragrant rice, and with a refreshing and tangy herb yoghurt to cut through the richness.
Ingredients
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
onion
1 bag
herbs
½
fresh chilli
5 leaves
curry leaves
1 packet
chicken breast
1 packet
mild curry paste
1 packet
light cooking cream
(Contains: Milk)
1 bag
mixed leaves
1 packet
roasted cashews
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy)
½ sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Utensils
Cooking Steps
In a medium saucepan, melt 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, finely chop onion and herbs. Thinly slice fresh chilli (if using). Pick curry leaves. Cut chicken breast into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and onion, tossing occasionally, until browned, 6-7 minutes.
Reduce heat to medium-high, then add curry leaves, Mumbai spice blend (see ingredients), mild curry paste and remaining garlic paste and butter, and cook until fragrant, 1-2 minutes. Add light cooking cream and the water (for the curry), then simmer, stirring, until slightly thickened, 1-2 minutes. Remove from heat. Stir through mixed leaves. Season with salt and pepper to taste.
In small bowl, combine Greek-style yoghurt and herbs. Season generously to taste.
Divide garlic rice between bowls. Top with chicken korma curry. Sprinkle over roasted cashews and chilli (if using). Serve with a dollop of herb yoghurt.
Customer reviews
Review summary
Updated on July 2026- Flavour: A mild, creamy curry that many described as better than takeaway, though some found it too mild and added extra spice or chilli to suit their taste. A few noted the dish could be quite salty, with stirring through extra yoghurt helping to balance it.
- Ease of prep: Most found it straightforward and quick to pull together, though a few noted that browning the chicken and onion together in the suggested time was tricky and may need longer on the cooktop.
- Suggestions: Some added coconut cream or an extra splash of water to loosen the sauce, while others boosted depth with additional curry powder, tomato, or vegetables like potato or cauliflower. If you're not a coriander fan, simply leave it out of the yoghurt — mint works beautifully as a substitute.
- Leftovers: Several customers enjoyed this dish even more the next day, and at least one successfully froze it for meal prep with great results.
- Portions: Most found the servings generous and satisfying, though a handful felt there could be more chicken relative to the sauce.
- Accompaniments: Quite a few customers suggested serving with naan bread or pappadums to round out the meal.
