HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Korma Curry & Garlic Rice
Chicken Korma Curry & Garlic Rice

Chicken Korma Curry & Garlic Rice

with Cashews & Herby Yoghurt

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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

garlic paste

1 packet

basmati rice



1 bag



fresh chilli

5 leaves

curry leaves

1 packet

chicken breast

1 packet

mild curry paste

1 packet

light cooking cream


1 bag

mixed leaves

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ sachet

Mumbai spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

40 g



1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4085 kJ
Fat46.2 g
of which saturates22.5 g
Carbohydrate84.9 g
of which sugars17.8 g
Protein51.7 g
Sodium1937 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.