Double Chicken Korma Curry & Rapid Rice
with Coriander Yoghurt & Crushed Peanuts
- Peanuts
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Eggs
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 yoghurt to cut through the richness.
Ingredients
1
Brown Onion
1
Carrot
660 g
Chicken Breast
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mild Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
Pea Pods
1 packet
Microwavable Basmati Rice
(Contains: Eggs, May contain traces of allergens, Soy;)
Utensils
Cooking Steps
• Finely chop brown onion (see ingredients).
• Thinly slice carrot into half moons.
• Trim pea pods then slice in half.
• Pick and roughly chop coriander.
• Cut chicken breast into 2cm chunks.
Little cooks: Help pick the coriander!
• In a large frying pan, heat a drizzle of olive oil over
high heat. Cook chicken, onion and carrot, tossing
occasionally, until browned, 6-7 minutes.
• Reduce heat to medium-high, then add Mumbai
spice blend (see ingredients), mild curry paste
and the butter and cook, stirring until fragrant,
1-2 minutes.
• Add pea pods, light cooking cream and the water
(for the curry), then simmer, stirring, until slightly
thickened, 2-3 minutes.
• Remove from heat, then season to taste with salt
and pepper.
• In a small bowl, combine Greek-style yoghurt and
coriander. Season to taste.
Little cooks: Take the lead by combining the yoghurt
and coriander!
• Microwave basmati rice, until steaming,
2-3 minutes.
• Divide rapid rice between bowls.
• Top with chicken korma curry.
• Sprinkle over crushed peanuts (see ingredients).
• Dollop over coriander yoghurt to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over
the crushed peanuts and dolloping over the yoghurt!
