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    Chicken Korma Style Curry: With Garlic Rice and Flaked Almonds

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    David M231412312
    This recipe provides instructions for making chicken korma style curry with garlic rice and flaked almonds that serves 2-4 people. It involves browning diced chicken thighs and cooking basmati rice with garlic. A tomato and korma curry paste sauce is made to combine with the chicken. The dish is finished with double cream, honey, and baby spinach. It is served over the garlic rice and topped with toasted flaked almonds.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chicken Korma Style Curry: With Garlic Rice and Flaked Almonds

    Uploaded by

    David M231412312
    13 views2 pages
    This recipe provides instructions for making chicken korma style curry with garlic rice and flaked almonds that serves 2-4 people. It involves browning diced chicken thighs and cooking basmati rice with garlic. A tomato and korma curry paste sauce is made to combine with the chicken. The dish is finished with double cream, honey, and baby spinach. It is served over the garlic rice and topped with toasted flaked almonds.

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    6501c58553d80a036210c6f8

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    This recipe provides instructions for making chicken korma style curry with garlic rice and flaked almonds that serves 2-4 people. It involves browning diced chicken thighs and cooking basmati rice with garlic. A tomato and korma curry paste sauce is made to combine with the chicken. The dish is finished with double cream, honey, and baby spinach. It is served over the garlic rice and topped with toasted flaked almonds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views2 pages

    Chicken Korma Style Curry: With Garlic Rice and Flaked Almonds

    Uploaded by

    David M231412312
    This recipe provides instructions for making chicken korma style curry with garlic rice and flaked almonds that serves 2-4 people. It involves browning diced chicken thighs and cooking basmati rice with garlic. A tomato and korma curry paste sauce is made to combine with the chicken. The dish is finished with double cream, honey, and baby spinach. It is served over the garlic rice and topped with toasted flaked almonds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Chicken Korma Style Curry 12

    with Garlic Rice and Flaked Almonds


    Quick
    20 Minutes • Mild Spice

    Garlic Clove Basmati Rice

    Diced Chicken Tomato Puree


    Thigh

    Korma Curry Chicken Stock


    Paste Paste

    Double Cream Baby Spinach

    Almonds
    Toasted Flaked Diced Chicken
    Breast

    Pantry Items
    Oil, Salt, Pepper, Butter, Honey

    CUSTOM RECIPE

    If you chose to swap or upgrade your


    protein, then just follow the instructions
    on the back of this card.
    Happy cooking!
    Before you start 1 2 3
    Our fruit and veg need a little wash before you use them!
    Wash your hands before and after prep. Ingredients in red
    are hot!
    Cooking tools
    Kettle, garlic press, saucepan, sieve, lid and frying pan.
    Ingredients
    Ingredients 2P 3P 4P
    Garlic Clove** 3 5 6
    Basmati Rice 150g 225g 300g
    Diced Chicken Thigh** 260g 390g 520g
    Tomato Puree
    Korma Curry Paste 9)
    30g
    50g
    45g
    75g
    60g
    100g
    Cook the Garlic Rice Brown the Chicken Add the Flavour
    Chicken Stock Paste 10g 15g 20g a) Boil a half-full kettle. Peel and grate the garlic a) Meanwhile, heat a drizzle of oil in a large frying a) Once the chicken has browned, add the tomato
    Double Cream** 7) 75g 112g 150g (or use a garlic press). pan on medium-high heat. puree, korma curry paste and remaining garlic to
    Baby Spinach** 40g 100g 100g the pan. Cook until fragrant, 1-2 mins.
    Toasted Flaked
    b) Heat the butter (see pantry for amount) in a b) Once hot, add the diced chicken to the pan and
    15g 25g 30g deep saucepan on medium heat. Once hot, add season with salt and pepper. b) Stir in the chicken stock paste and water for
    Almonds 2)
    Diced Chicken Breast** 260g 390g 520g half the garlic and cook for 30 secs. c) Cook until browned all over, 5-6 mins. Turn the curry (see pantry for amount). Bring to the
    Pantry 2P 3P 4P c) Stir in the rice and cook until coated, 1 min. occasionally. IMPORTANT: Wash your hands boil, then lower the heat to medium and cover with
    Butter* 20g 30g 40g a lid.
    Water for the Curry* 150ml 225ml 300ml
    Add 1/4 tsp salt and the boiled water and cook for and equipment after handling raw chicken and
    Honey* 1 tbsp 11/2 tbsp 2 tbsp 10-12 mins. Once cooked, drain in a sieve and pop its packaging. c) Simmer until the chicken is cooked through and
    *Not Included **Store in the Fridge back in the pan. Cover with a lid and leave to the the sauce has thickened, 5-6 mins. IMPORTANT:
    side until ready to serve. CUSTOM RECIPE The chicken is cooked when no longer pink in
    Nutrition Custom Recipe If you've chosen to get diced chicken breast the middle.
    Per Per Per Per instead of thigh, cook the recipe in the same way.
    Typical Values
    serving 100g serving 100g
    for uncooked
    415g 100g 415g 100g
    ingredient
    Energy (kJ/kcal) 3714 /888 895 /214 3453 /825 832 /199
    Fat (g) 48.8 11.8 38.6 9.3 4 5 6
    Sat. Fat (g) 21.3 5.1 18.3 4.4
    Carbohydrate (g) 74.6 18.0 74.3 17.9
    Sugars (g) 13.0 3.1 13.0 3.1
    Protein (g) 40.4 9.7 43.2 10.4
    Salt (g) 3.00 0.72 2.94 0.71
    Nutrition for uncooked ingredients based on 2 person recipe.
    Reference Intake of an average adult (8400kJ/2000kcal).

    Allergens
    2) Nuts 7) Milk 9) Mustard
    Always remember to check your ingredient packaging for Wilt the Spinach Finishing Touches Serve Up
    the most up to date information on allergens and traces of
    allergens. Boxes are packed in facilities that handle peanut, a) Remove the lid from the chicken curry and stir a) Taste the chicken curry and season with salt a) When everything's ready, fluff up the buttery
    nut, sesame, fish, crustaceans, milk, egg, mustard, celery, through the double cream and honey (see pantry and pepper if needed. Add a splash of water if it's garlic rice with a fork, then share between
    soya, gluten and sulphites.
    for amount). a little too thick. your bowls.
    Use separate equipment to handle raw and cooked meat (or
    wash between uses). Missing or replaced ingredients, as well b) Bring the curry to the boil, then add the spinach b) Top with the chicken korma style curry.
    as any recipe step changes, will be communicated where to the pan a handful at a time until wilted and
    possible via email. c) Sprinkle over the flaked almonds to finish.
    piping hot, 1-2 mins.
    Contact c) Remove from the heat. Enjoy!
    Let us know what you think!
    Share your creations with #HelloFreshSnaps
    Head to hellofresh.co.uk or use our app to rate this recipe
    HelloFresh UK 
    Packed in the UK
    The Fresh Farm
    60 Worship St, London EC2A 2EZ
    You can recycle me!

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