Easy Double Chicken Veggie Korma Curry
with Rapid Rice, Yoghurt & Almonds
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Tender chicken and colourful veggies simmer in a mild, aromatic korma spice blend, creating a rich curry that hits all the right comfort notes. Served over fluffy rapid rice with a dollop of cool yoghurt and crunchy toasted almonds, this weeknight winner delivers big flavour on a super speedy timeline.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
660 g
Chicken Tenderloins
1 packet
Coconut Milk
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Mild Curry Paste
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
20 g
butter
(Contains: Milk)
½ tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until
tender, 12 minutes. Drain and return to saucepan.
• Stir through the butter. Cover to keep warm.
• While the rice is cooking, roughly chop Asian greens.
• Cut zucchini into half-moons.
• Cut chicken tenderloins into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add
zucchini and cook, tossing, until tender, 4-5 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, add chicken and butter chicken sauce mix and cook, tossing,
until browned and cooked through, 4-5 minutes.
• Add mild curry paste, coconut milk, the brown sugar, water and Asian greens
and return cooked zucchini to the pan. Cook, stirring, until thickened,
2-3 minutes. Season to taste with salt and pepper.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide rapid rice between bowls.
• Top with chicken veggie korma curry.
• Dollop over Greek-style yoghurt.
• Sprinkle over flaked almonds to serve. Enjoy!
