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!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.7 g||10.4 g|
|Protein||10.7 g||41.3 g|
|Salt||0.29 g||1.12 g|
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.
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)
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
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
Once hot, add the diced chicken to the pan with the mild curry paste and cook for 2 min or until browned
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
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
Meanwhile, pick the coriander leaves from their stalks, discard the stalks
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