Chicken Breast Korma-Style Curry

Name: Chicken Breast Korma-Style Curry with Rice and Garlic Flatbread
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Chicken Breasts; ½ cup Tikka Sauce; g Cashews, chopped; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 2 tbsp Curry Paste; 1 unit(s) Yellow Onion; 56 mL Cream; unit(s) Garlic, bulb; 3 unit(s) Garlic, cloves; 7 g Cilantro; 3 tbsp Unsalted Butter*; 0.13 tsp Pepper*; 0.38 tsp Salt*; 2 tbsp Oil*

with Rice and Garlic Flatbread

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Aromatics and spices come together perfectly in this velvety, cashew-based chicken curry. Add a fluffy bed of rice and garlicky flatbread for a satisfying meal any night of the week.

Tags:

Spicy

•Discovery

•Quick

Allergens:

Milk

•Cashews

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

½ cup

Tikka Sauce

Cashews, chopped

¾ cup

Basmati Rice

2 unit(s)

Flatbread

2 tbsp

Curry Paste

1 unit(s)

Yellow Onion

56 mL

Cream

unit(s)

Garlic, bulb

3 unit(s)

Garlic, cloves

7 g

Cilantro

Not included in your delivery

3 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

0.38 tsp

Salt*

2 tbsp

Oil*

Nutrition Values

Calories1320 kcal

Fat61 g

Saturated Fat23 g

Carbohydrate133 g

Sugar14 g

Dietary Fiber7 g

Protein59 g

Cholesterol210 mg

Sodium1550 mg

Trans Fat1 g

Potassium1300 mg

Calcium225 mg

Iron8.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Silicone Brush

•Baking Sheet

•Small Bowl

Cooking Steps

Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove the pot from heat. Set aside, still covered.

Meanwhile, pat chicken breasts dry with paper towels.
Cut into 1/2-inch pieces, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
Transfer to a plate.

Roughly chop cilantro.
Finely chop cashews.
Peel, then mince or grate garlic.
Peel, then cut onion into 1/4-inch pieces.
Reheat the same pan over medium.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste.
Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.

Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
Add chicken back to the pan. Stir to combine.
Cover and cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 8-10 min.**

Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.