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!

Chicken Korma over Jasmine Rice, Mint Mango Sauce & Naan

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

Large skillet

Large pot

12 oz water

Cutting board and knife

 

Chicken Korma over Jasmine Rice, Mint Mango Sauce & Naan

Regular price
$29.00
Sale price
$29.00

NUTRITIONAL INFORMATION (per serving)

Calories...................682

Carbohydrates........11g

Fat..........................55g

Protein....................26g 

Sodium....................582mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Cut cauliflower into small pieces

    Roughly chop cilantro 

      COOKING INSTRUCTIONS

      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.