Chicken Korma with Greens & Naan

Chicken Korma with Greens & Naan

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 21, 2019.
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Ingredients

Chicken Korma

  • 1 pack diced chicken breast
  • 1 pack korma spices
  • 1 pack curry base paste
  • 1 pack ground almonds
  • 1 1/2 cups hot water
  • 1 pack yoghurt

Veggies & Naan

  • 1 broccoli, stalk and florets roughly chopped
  • 1 carrot, thinly sliced
  • 1 pack frozen peas
  • 1 tsp butter
  • 1 pack garlic naan

To Serve

  • Coriander
  • Garlic chilli blend (optional)
  • 1 pack almonds

Steps

  1. Before you start, bring a pot of salted water to the boil (using hot tap, with the lid on).
  2. Cook korma Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry and season. Add chicken to pan and stir-fry for 2-3 minutes, to just colour. Add korma spices and curry base paste and cook, stirring, for 1-2 minutes, until fragrant. Stir through ground almonds and water. Bring to a simmer and cook for 3-5 minutes, until chicken is cooked through.
  3. Meanwhile, prep & cook veggies Cook broccoli, carrot and peas in pot of boiling water for about 3 minutes, until tender. Drain well, toss with butter and season.
  4. Finish korma & heat naan Remove korma from heat and let cool for 1 minute. Stir through yoghurt and season. Place naan on a plate and cover with cling film. Heat in microwave for 30 seconds, until hot through. Cut into wedges.
  5. Serve korma with veggies and naan and top with coriander, garlic chilli blend and almonds.

Nutritional Information

Energy 2674 kj
639 kcal
Protein 41.0g
Carbohydrate 35.8g
Fat 36.1g