Difficulty:  Easy

Ready in: 30 minutes

Nutritional facts (est. per serving):


42 fat



6dietary fiber

Tools you will need:

Pot with Lid

Large Nonstick Pan

Small Bowl

This BOX includes:

Chicken Breast

Basmati Rice

Red Onion

Cardamom Pods


Garlic Clove


Ground Almonds


Curry Powder

Chicken Stock Cube


Cooking Instructions:

  1. Boil a kettle.
  2. Rinse the chicken lightly under cold running water.  Chop the chicken into bite sized pieces.
  3. Wash the coriander and chop finely including the stalks, peel and finely dice the onion, finely chop the ginger and garlic.
  4. Crush the cardamom pods open by squashing them with a knife. Heat a pot, with a matching lid, with 2 tbsp butter over a medium heat. Once hot, add the split cardamom pods and cook for 30 seconds or until they're fragrant.
  5. Add the basmati rice, sultanas and a pinch of salt and cook for a further 1 minute, then add 350ml boiled water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 minutes or until all the water has been absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
  6. Heat a large, nonstick pan with 1 tbsp vegetable oil and 2 tbsp of butter over a medium heat. Once hot, add the diced onion and a generous pinch of salt and cook for 3-5 minutes or until softened. Once softened, add the curry powder,  garlic and ginger and cook for a further 1 minute.
  7. In a small bowl, dissolve the chicken stock cube to 150 ml boiled water.
  8. Add the chopped chicken to the pan and cook over a medium heat for 2-3 minutes or until it's browned
  9. Once the chicken is browned, add the chicken stock and ground almonds to the pan and cook for a further 2-3 minutes. Once done, stir in the yoghurt and cook for a further 1 minute or until it's warmed through.
  10. Serve the chicken korma over the cardamom rice and garnish with the chopped coriander. Enjoy! 



Chicken Korma

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