Chicken Breast Korma-Style Curry
with Rice and Garlic Flatbread
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.
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.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains Milk)
unit(s)
Garlic, bulb
3 unit(s)
Garlic, cloves
7 g
Cilantro
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.38 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
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.
- Remove curry from heat, then stir in cream.
- Fluff rice with a fork. Divide between plates, then spoon curry over top.
- Sprinkle with cilantro.
- Serve garlic flatbreads alongside.
If you've opted to get chicken breasts, prepare, cook and plate them in the same way the recipe instructs you to prepare and cook the chicken thighs.