Chicken Korma-Style Curry
with Rice and Naan
This creamy cashew-based chicken curry could be just what you needed! The mix of aromatics and spices combine in a velvety sauce that is hard to resist. And all on top of a fluffy bed of rice with a steamy soft naan on the side — your stomach is going to be smiling!
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
4 unit
Chicken Thighs
½ cup
Tikka Sauce
(Contains Milk)
28 g
Cashews
(Contains Tree nuts)
¾ cup
Basmati Rice
2 unit
Naan
(Contains Milk, Soy, Wheat)
1 tbsp
Indian Spice Blend
113 g
Mirepoix
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Garlic Puree
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate.
Roughly chop cilantro. Finely chop cashews. Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix, garlic puree, cashews and Indian Spice Mix. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.
While veggies cook, bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
When veggies have softened, stir in tikka sauce and 1/2 cup water (dbl for 4 ppl). Add chicken back to the pan. Stir to combine, then cover. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 8-10 min.**
While curry cooks, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Place in the middle of the oven until warmed through, 4-5 min. (NOTE: You can skip this step if you don't want to warm the naan!)
Stir sour cream into curry. Fluff rice with a fork. Divide rice between plates, then spoon curry over rice. Sprinkle cilantro over top. Serve naan on the side.
