HelloFresh: Ultimate Chicken Korma with Basmati Rice
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By Jessika Brown
HelloFresh: Ultimate Chicken Korma with Basmati Rice
21 steps
Prep:40minCook:30min
Looking for a taste of everyday luxury? This Ultimate Creamy Chicken Korma and Basmati Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Allergens:Mustard•Milk•Nuts•Cereals containing gluten
Updated at: Wed, 07 Feb 2024 14:35:55 GMT
Nutrition balance score
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Ingredients
2 servings
Instructions
Step 1
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Step 2
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Step 3
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Step 4
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Step 5
Meanwhile, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large saucepan on medium heat.
Step 6
Once hot, add the garlic, tomato puree and korma curry paste. Cook until fragrant, 2-3 mins.
Step 7
Stir in the chicken, chicken stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then turn the heat down and cover with a lid.
Step 8
Simmer until the chicken is cooked and the sauce has thickened, 12-15 mins. IMPORTANT: Wash your hands and equpment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Step 9
Prep the Chilli
Step 10
Meanwhile, halve the green chilli lengthways, deseed, then finely chop.
Step 11
Simmer the Sauce
Step 12
Remove the lid from the curry and stir in the creme fraiche and cashew butter until well combined.
Step 13
Bring to the boil, then simmer for 2-3 mins more.
Step 14
Bring on the Naans
Step 15
Meanwhile, cut the naans in half widthways, then put in your toaster until golden.
Step 16
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Step 17
Once warmed, spread the butter (see pantry for amount) over the naans.
Step 18
When everything's ready, taste and season your curry with salt and pepper if needed. Add a splash of water if it's a little too thick.
Step 19
Share the rice between your bowls and top with your ultimate creamy chicken korma.
Step 20
Scatter over the green chilli (careful, it's hot).
Step 21
Serve your buttery naans alongside.
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