Great Taste Award


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.

  1. Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!).
  2. Remove the film but leave the korma and rice in their wooden trays*.
  3. Unfold the foil we’ve provided and tightly wrap over the top of the rice.
  4. 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.
  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 aren’t placed close to any element or flame.

A little bit on the side image

Goes Best With


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.

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.

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