Chicken Korma is a traditional comforting and flavorful Indian curry. Our version has plenty of flavor with carrots & cauliflower in a creamy sauce that’s buttery and completely delicious. We serve it over fluffy jasmine rice, home-made local mango mint sauce and naan to sop up all the lovely sauce!
MEAL KIT CONTENTS:
12 oz marinated chicken breast*
6 oz jasmine rice
4 oz naan
4 oz cauliflower
4 oz peas
2 oz ginger/onion/garlic mix
2 oz garam masala
2 oz tomato paste
8 oz heavy cream
4 oz chicken stock
2 oz cilantro
4 oz mint mango sauce**
*Marinated Chicken: garam masala, yogurt, tomato paste, ginger, onion, garlic, crushed almonds
**Mint Mango Sauce: local mint, local mango, coconut milk, garlic chili paste
INGREDIENTS NOT SUPPLIED:
Vegetable Oil (Olive oil is fine)
Salt & pepper
KITCHEN ITEMS NEED:
Medium saucepan with lid
12 oz water
Cutting board and knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Cut cauliflower into small pieces
Roughly chop cilantro
Step 1: Prepare rice
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
Step 2: Prepare base
Heat a drizzle of oil in a large pot over medium heat. Add onion/garlic/ginger mixture & cook for 3-4 minutes until golden brown. Add garam masala & tomato paste & cook for a further 2 minutes until fragrant.
Step 3: Cook chicken & veggies
Add chicken & cauliflower and cook for 10-12 minutes. Add the chicken stock, heavy cream & peas to the skillet & mix well, cooking for an additional 5 minutes until chicken is cooked through.
Step 4: Prepare Naan
In a large skillet, heat naan until for 2-3 minutes on each side or bread has browned.
Step 5: To serve
Divide rice & serve with chicken korma, scooping up all the sauce. Garnish with cilantro & serve with mint mango sauce & warm naan.