Chicken Korma & Pilau Rice

Tender marinated chicken in our mild, creamy coconut korma sauce, delicately spiced and served with pilau rice. Fantastic!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Water, fresh chicken breast (16%), coconut cream (14%) (coconut, water), basmati rice (13%), onions, Greek style yogurt (milk), butter (milk), almonds (nuts), lemon juice, ginger purée, garlic purée, sugar, salt, sunflower oil, fresh parsley, cumin powder, coriander powder, cardamom powder, mustard seeds, turmeric powder, white pepper, fenugreek, mustard powder, cinnamon powder, cumin seeds, cardamom seeds, bay leaf, ginger powder, coriander seeds, black pepper, chilli powder, dill seeds, clove powder, mace.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g*per 1⁄2 pack*
    Energy645kJ/154kcal2612kJ/624kcal
    Fat8.4g34.0g
    (of which saturates)4.8g19.4g
    Carbohydrate14.0g56.7g
    (of which sugars)1.5g6.1g
    Protein6.4g25.9g
    Salt0.64g2.59g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/ gas mark 7.

    2. Remove the film but leave the korma and rice in their wooden trays*.

    3. IMPORTANT! To cook the rice thoroughly, unfold the foil we’ve hidden under the wooden tray and tightly wrap over the top of it.

    4. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes.

    5. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with warm naan bread

  • Onion bhaji

    1 free-range egg
    ½ onion, sliced
    60g plain flour
    1/2 tsp ground coriander
    1/2 tsp cumin seeds
    ½ tbsp vegetable oil, plus extra if needed

    Beat the eggs in a bowl and add the onion rings, mixing well. Throw in the flour, coriander and cumin, and stir well. Heat the oil in a pan and fry over a medium heat. Add a large spoonful of mixture to the pan and cook for 30-40 seconds until golden brown, turn over and fry for another 30 seconds. Repeat with the remaining mixture.


    Something to drink?

    A mild, fragrant curry like this one needs to be treated to a light and fruity wine to prevent it from being overpowered. We think a chilled bottle of Voignier is just the thing. Be wary of reds, as most will overpower this dish.

  • Reviews

    Here's a taste of what people are saying about our Chicken Korma & Pilau Rice.

    > Click here to tell us what you think


    “Loved it! Authentic taste – rice was wonderful in itself – very good value. Also loved the packaging – a lot of care gone into both food and packaging.
    ’Second to Naan!’

    Mrs June Clark


    01/02/15



    “Fantastic korma, better than any other ready meal version or takeaway I’ve ever had. A real treat, feels like having a restaurant quality meal at home for a fraction of the price! Will definitely be buying again.”


    Mrs Johanna Bannerman


    14/12/14



    “Chicken Korma was AMAZING. My whole family loved it and it was beautifully presented and garnished. Can’t believe it beat my homemade version!”


    Mrs Rebecca Langford


    12/09/14

Onion bhaji

1 free-range egg
½ onion, sliced
60g plain flour
1/2 tsp ground coriander
1/2 tsp cumin seeds
½ tbsp vegetable oil, plus extra if needed

Beat the eggs in a bowl and add the onion rings, mixing well. Throw in the flour, coriander and cumin, and stir well. Heat the oil in a pan and fry over a medium heat. Add a large spoonful of mixture to the pan and cook for 30-40 seconds until golden brown, turn over and fry for another 30 seconds. Repeat with the remaining mixture.