Chicken Korma with Basmati Rice
A fresh and mildly spiced curry
- Made to our Chefs' own recipe
- British chicken thigh
- Includes Basmati Rice for a complete meal
Price per kg:
- Chicken Korma, 250g each
Basmati Rice, 200g each
Tender chunks of juicy chicken thigh in a creamy, fragrant coconut sauce, complete with light, fluffy Basmati rice
Oven: Pierce the film and cook in a preheated oven at 180°C / Gas 4 for:
From frozen: 30-35 minutes
From defrosted: 20-25 minutes
Until piping hot. Stir before serving.
Microwave: Based on 800 watt. Pierce film and cook:
From frozen: 6-7 minutes
From defrosted: 2-3 minutes
Decrease the cooking time for ovens with higher wattage.
On the hob: Defrost in fridge overnight. Remove film and empty the contents of the tray into a saucepan. Heat gently, stirring occasionally, until piping hot.
Ensure the product is piping hot throughout. Do not reheat once cooked.
Serving suggestion: Serve with basmati rice, naan bread, and lime pickle.
Chef's tip: For a fruitier curry, serve with butter-seared fruit pieces eg. bananas, mango, kiwi, or just sprinkle with fresh pomegranate seeds.
For best results: Cook from frozen in the microwave.
Pierce the pouch and heat in an 800 watt microwave from frozen for 2:45 minutes.
Alternatively, empty the frozen contents of the Basmati rice bag into a large pan of boiling water and boil for two and half minutes.
Strain the rice through a sieve, fluff with a fork and serve.
Please note: May contain nuts, peanuts & sesame seeds
Chicken Thigh (32%), Water, Onion, Natural Yogurt (MILK), Cream (MILK), Korma Paste (6.5%) (Rapeseed Oil, Water, Salt, Desiccated Coconut, Sugar, Tomato Puree, Ginger, Garlic, Coriander, Cornflour, Cumin, Onion Powder, Turmeric, Paprika, Spices (Cayenne Chilli, Black Pepper), Acetic Acid, Lactic Acid, Dried Coriander), Desiccated Coconut, Sunflower Oil, Butter (MILK), Brown Sugar, Tomato Puree, Ginger, Garlic, Modified Maize Starch, Honey, Coriander, Cardamom, White Pepper.
Basmati Rice (63.2%), Water (36.8%).