Creamy Chicken Breast Korma
with Fluffy Basmati Rice
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
Creamy Chicken Breast Korma
with Fluffy Basmati Rice
Even before you taste it, the rich colour of this curry lets you know that you’re in for a real treat. And because it’s a korma, you know it’ll be creamy and gently spiced—in this case with coriander, cumin and golden turmeric, built out with butter on a tomato paste base. Seared chicken breasts, generous florets of cauliflower and wilted leafy greens get in the game, and a sprinkling of almonds ensures you score—in just 20 minutes.
We will send you:
- 2 Chicken breasts
- 120g Baby spinach (or baby kale)
- 100g Cauliflower florets
- 50g Diced onions
- 157g Basmati rice
- 15ml Tomato paste
- 25g Sliced almonds
- 60ml Vegetable demi-glace
- 120ml Heavy cream
- 12g Marvellous Masala spices (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)
Contains: Milk, Almonds
You will need:
Small pan
Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
44 g
Saturated Fat
22 g
Sodium
580 mg
Total Carb
82 g
Sugars
4 g
Protein
51 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Sear the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 3 to 4 minutes per side, until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside. Reserve the pan.
Mise en place
While the chicken sears, heat a small, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer to a bowl. Halve or quarter the cauliflower florets if large.
Start the korma
Heat the reserved pan of fond on medium-high. Add the onions and tomato paste. Cook, stirring occasionally, 2 to 3 minutes, until the paste turns dark red; season with the remaining spice blend and S&P. Add the cauliflower, demi-glace, 2 tbsp butter and 1 cup water (double the butter and water for 4 portions). Add the seared chicken* and nestle between the cauliflower. Cook, partially covered, 6 to 8 minutes, until the cauliflower is tender and the chicken is cooked through.
Finish the korma
To the pan of korma, add the cream and spinach; stir to combine. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted; season with S&P to taste.
Plate your dish
Divide the rice between your bowls. Top with the finished korma. Garnish with the toasted almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
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