Creamy Chicken Korma
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Creamy Chicken Korma

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.

Allergens:
Mustard
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 4 people

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*

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Nutrition Values

Energy (kJ)0 kJ
Calories760 kcal
Fat33 g
Saturated Fat18 g
Carbohydrate72 g
Sugar5 g
Dietary Fiber4 g
Protein41 g
Cholesterol155 mg
Sodium880 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.

Instructions

PREP
1

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.

COOK RICE
2

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.

COOK ZUCCHINI
3

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.

COOK CHICKEN
4

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.

FINISH CURRY AND RICE
5

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.

FINISH AND SERVE
6

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.)