CHICKEN KORMA & PILAU RICE
Tender marinated chicken in our mild, creamy coconut korma sauce, delicately spiced and served with pilau rice.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!).
- Remove the film but leave the korma and rice in their wooden trays*.
- Unfold the foil we’ve provided and tightly wrap over the top of the rice.
- Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 5 minutes.
- 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 aren’t placed close to any element or flame.
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Ingredients
Water, chicken (19%), rice (15%), onions, coconut, yoghurt (milk), butter (milk), flaked almonds (nuts), lemon juice, ginger purée, sugar, salt, rapeseed oil, garlic purée, parsley, cornflour, ground cumin, ground coriander, ground turmeric, yellow mustard seeds, ground cardamom, white pepper, ground fenugreek, mustard powder, cumin seeds, ground ginger, ground cinnamon, coriander seeds, ground chillies, black pepper, ground dill, ground mace, ground cloves, ground bay leaves
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
734kJ
176kcal2972kJ
711kcalFat
9.4g
37.9g
(of which saturates)
5.2g
21.0g
Carbohydrate
15.0g
60.6g
(of which sugars)
1.7g
7.0g
Protein
7.4g
29.9g
Salt
0.72g
2.90g
Allergy Information
For allergens, including cereals containing gluten, 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.
Goes Best With
ONION BHAJI
1 free-range egg
½ onion, sliced
60g plain flour
½ tsp ground coriander
½ 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 Viognier is just the thing. Be wary of reds, as most will overpower this dish.
