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10-Min Chicken Korma

10-Min Chicken Korma

Rating
4.5rating out of 5

(2532 reviews from our customers)

Prep Time

10 min

Cuisine

Indian

For this quick korma, you'll pan-fry diced chicken in mild curry paste, before pouring in coconut stock. Serve with ready-to-heat rice, flaked almonds, fresh coriander and naan. What a treat!

Prep Time

10 min

Cuisine

Indian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
British diced chicken 2
250g British diced chicken breast
fresh-coriander
5g coriander
mini naan
2 mini coriander naans †
flaked almonds
1 bag of flaked almonds (15g) †
basmati-rice
300g steamed white basmati rice
FLECKED coconut cream 50g
50g solid coconut cream
mild curry paste
1 mild curry paste sachet (30g)
You Will Need
Microwave, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 250g British diced chicken breast
  • 5g coriander
  • 2 mini coriander naans<span class="strong">†</span>
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 300g steamed white basmati rice
  • 50g solid coconut cream
  • 1 mild curry paste sachet (30g)
Typical Values per 100g per serving
Energy 825 kJ
197 kcal
3178 kJ
757 kcal
Fat
of which saturates
7.8 g
4.6 g
30.2 g
17.9 g
Carbohydrate
of which sugars
19.4 g
1.6 g
74.6 g
6 g
Fibre 2.7 g 10.4 g
Protein 10.7 g 41.3 g
Salt 0.29 g 1.12 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
250g British diced chicken breast
chicken breast fillet (100%)
5g coriander
coriander(100%)
2 mini coriander naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), dried coriander, kalonji seeds, salt, preservative: calcium propionate,Milk powder flavouring
1 bag of flaked almonds (15g)
almond (NUT)
300g steamed white basmati rice
Water (61.33%), basmati rice(36.67%), sunflower oil
50g solid coconut cream
coconut 100%
1 mild curry paste sachet (30g)
Water, rapeseed oil, sugar, tomato paste, onion puree, ginger puree, dessicated coconut, acidity regulator (acetic acid), salt, ground paprika, ground coriander, cumin powder, ground turmeric, garlic powder, modified maize starch, ground cassia cinnamon, ground fenugreek, stabiliser (xanthan gum), ground nutmeg, ground cloves, chilli powder, coriander, preservative (potassium sorbate), ground cardamom, black pepper
Allergens
  • Allergens highlighted by † (milk, gluten, nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 10-Min Chicken Korma

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2 10-Min Chicken Korma

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Add the mini coriander naans and flaked almonds to a baking tray and put in the oven for 6 min or until the naans are warmed through and the almonds are lightly toasted

3

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

4 10-Min Chicken Korma

Once hot, add the diced chicken to the pan with the mild curry paste and cook for 2 min or until browned

5 10-Min Chicken Korma

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream in 150ml [250ml] boiled water – this is your coconut stock

6 10-Min Chicken Korma

Add the coconut stock to the pan with 1 tsp [2 tsp] sugar and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-7 min further or until the chicken is cooked through – this is your chicken korma

Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies

7 10-Min Chicken Korma

Meanwhile, pick the coriander leaves from their stalks, discard the stalks

8

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Set the steamed basmati rice, chicken korma and warmed mini coriander naans in the centre of the table, ready to share

Garnish the chicken korma with the toasted flaked almonds and coriander leaves and let everyone dig in

Enjoy!

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