Creamy Chicken Korma
with Zucchini
A mildly-spiced curry made with creamy coconut milk. Make sure to use to the fluffy rice to scoop up all that delicious goodness.
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
620 g
Chicken Thighs
2 tbsp
Indian Spice Mix
(Contains Mustard)
2 unit
Chili Pepper
1.5 cup
Basmati Rice
2 can
Coconut Milk
12 g
Garlic
400 g
Zucchini
14 g
Cilantro
Not included in your delivery
½ tsp
Salt and Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for each measurement for 4 ppl): Mild: 1/4 tsp • Medium: 1/2 tsp Spicy, 1 tsp Extra-spicy: 2 tsp.Cut zucchini in half, lengthwise, then into 1/2-inch thick half-moons. Roughly chop cilantro. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter, then half the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and cover with foil to keep warm.
Using the same pot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown, 6-7 min.*** Add Indian spice and remaining garlic. Cook, stirring often, until fragrant, 1 min. Add coconut milk. Cook, stirring often, until slightly thickened,3-4 min.
Return zucchini and any juices from the plate, back to the pan. Stir to combine. Season with salt and pepper. When rice is done, fluff with a fork. Season with salt and stir in half the cilantro.
Diivide cilantro-garlic rice and chicken korma between plates. Sprinkle over remaining cilantro and 1/2 tsp chili (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong.)
