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

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.

A little bit on the side image

A little bit
on the side


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.

Want to
join us?

We're always on the lookout for brilliant people.

Check our jobs