What are the main ingredients in Warwick’s Creamy Chicken Korma?

Oil (cooking, olive or coconut), Salt & Pepper, Sugar/Sweetener/Honey, Paper Towel, Blender (optional)

What is the nutritional information of Warwick’s Creamy Chicken Korma?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Warwick’s Creamy Chicken Korma?

COOK THE BASMATI: Rinse the rice and place in a pot with half of the stock. Submerge in 500ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. WHILE THE CURRY IS SIMMERING...: Make the sambal! Place the remaining tomato and onion in a bowl with three-quarters of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving. OPTIONAL STEP TO BLEND THE SAUCE: Once the sauce has finished simmering, remove from the heat and pour into a blender. Blend until smooth and return to the pot over a low heat. SAUCY CHICKEN & GREEN BEANS: Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce along with the sliced green beans. Simmer for another 6-8 minutes until the chicken is cooked through and the beans are al dente, stirring occasionally. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat. SILKY KORMA CURRY: Dish up the nutty rice and spoon over the chicken korma. Serve with the bright tomato sambal and garnish with the remaining chopped coriander. Delicious! KORMA CURRY: Boil the kettle. Dilute the remaining stock with 125ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry half of the diced onion for 4-5 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli to taste. Mix in the almond flour and half of the quartered baby tomatoes and cook for 4-5 minutes, shifting regularly. Pour in the diluted stock and the coconut cream, and stir until combined. Bring to the boil, then reduce the heat to low and simmer for 4-5 minutes until thick and fragrant.

What should be prepared from my kitchen to make Warwick’s Creamy Chicken Korma?

Oil (cooking, olive or coconut), Salt & Pepper, Sugar/Sweetener/Honey, Paper Towel, Blender (optional)

Warwick’s Creamy Chicken Korma

Name: Warwick’s Creamy Chicken Korma
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Sugar/Sweetener/Honey; Paper Towel; Blender (optional)

The curry go-to you can’t say no to! Succulent mini fillets poached in a creamy, coconut-based korma sauce. Thickened with almond flour for a hint of nuttiness, popping with fresh ginger and chilli, and filled with soft baby tomatoes.

Warwick’s Creamy Chicken Korma

with green beans, brown basmati & a tomato sambal

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almond Flour
Baby Tomatoes
Brown Basmati Rice
Chicken
Coconut Cream
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Coriander
Fresh Ginger
Green Beans
Onion
Spice and All Things Nice Korma Curry Paste
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Sugar/Sweetener/Honey
Paper Towel
Blender (optional)

Serves 1

COOK THE BASMATI
Rinse the rice and place in a pot with half of the stock. Submerge in 300ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
KORMA CURRY
Boil the kettle. Dilute the remaining stock with 65ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry half of the diced onion for 3-4 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli to taste. Mix in the almond flour and half of the quartered baby tomatoes and cook for 3-4 minutes, shifting regularly. Pour in the diluted stock and the coconut cream, and stir until combined. Bring to the boil, then reduce the heat to low and simmer for 3-4 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with three-quarters of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
OPTIONAL STEP TO BLEND THE SAUCE
Once the sauce has finished simmering, remove from the heat and pour into a blender. Blend until smooth and return to the pot over a low heat.
SAUCY CHICKEN & GREEN BEANS
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce along with the sliced green beans. Simmer for another 5-6 minutes until the chicken is cooked through and the beans are al dente, stirring occasionally. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
SILKY KORMA CURRY
Dish up the nutty rice and spoon over the chicken korma. Serve with the bright tomato sambal and garnish with the remaining chopped coriander. Delicious!

Brown Basmati Rice - 100ml
Vegetable Stock - 10ml
Onion - 1
Fresh Ginger - 15g
Spice and All Things Nice Korma Curry Paste - 15ml
Fresh Chilli - 1
Almond Flour - 25ml
Baby Tomatoes - 100g
Coconut Cream - 100ml
Fresh Coriander - 3g
Free-range Chicken Mini Fillets - 150g
Green Beans - 80g

Download the Recipe

Serves 2

COOK THE BASMATI
Rinse the rice and place in a pot with half of the stock. Submerge in 500ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
KORMA CURRY
Boil the kettle. Dilute the remaining stock with 125ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry half of the diced onion for 4-5 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli to taste. Mix in the almond flour and half of the quartered baby tomatoes and cook for 4-5 minutes, shifting regularly. Pour in the diluted stock and the coconut cream, and stir until combined. Bring to the boil, then reduce the heat to low and simmer for 4-5 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with three-quarters of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
OPTIONAL STEP TO BLEND THE SAUCE
Once the sauce has finished simmering, remove from the heat and pour into a blender. Blend until smooth and return to the pot over a low heat.
SAUCY CHICKEN & GREEN BEANS
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce along with the sliced green beans. Simmer for another 6-8 minutes until the chicken is cooked through and the beans are al dente, stirring occasionally. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
SILKY KORMA CURRY
Dish up the nutty rice and spoon over the chicken korma. Serve with the bright tomato sambal and garnish with the remaining chopped coriander. Delicious!

Brown Basmati Rice - 200ml
Vegetable Stock - 20ml
Onion - 1
Fresh Ginger - 30g
Spice and All Things Nice Korma Curry Paste - 30ml
Fresh Chilli - 1
Almond Flour - 50ml
Baby Tomatoes - 200g
Coconut Cream - 200ml
Fresh Coriander - 5g
Free-range Chicken Mini Fillets - 300g
Green Beans - 160g

Download the Recipe

Serves 3

COOK THE BASMATI
Rinse the rice and place in a pot with half of the stock. Submerge in 500ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
KORMA CURRY
Boil the kettle. Dilute the remaining stock with 125ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry half of the diced onion for 4-5 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli to taste. Mix in the almond flour and half of the quartered baby tomatoes and cook for 4-5 minutes, shifting regularly. Pour in the diluted stock and the coconut cream, and stir until combined. Bring to the boil, then reduce the heat to low and simmer for 4-5 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with three-quarters of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
OPTIONAL STEP TO BLEND THE SAUCE
Once the sauce has finished simmering, remove from the heat and pour into a blender. Blend until smooth and return to the pot over a low heat.
SAUCY CHICKEN & GREEN BEANS
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce along with the sliced green beans. Simmer for another 6-8 minutes until the chicken is cooked through and the beans are al dente, stirring occasionally. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
SILKY KORMA CURRY
Dish up the nutty rice and spoon over the chicken korma. Serve with the bright tomato sambal and garnish with the remaining chopped coriander. Delicious!

Brown Basmati Rice - 200ml
Vegetable Stock - 20ml
Onion - 1
Fresh Ginger - 30g
Spice and All Things Nice Korma Curry Paste - 30ml
Fresh Chilli - 1
Almond Flour - 50ml
Baby Tomatoes - 200g
Coconut Cream - 200ml
Fresh Coriander - 5g
Free-range Chicken Mini Fillets - 300g
Green Beans - 160g

Download the Recipe

Serves 4

COOK THE BASMATI
Rinse the rice and place in a pot with half of the stock. Submerge in 800ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
KORMA CURRY
Boil the kettle. Dilute the remaining stock with 200ml of boiling water. Place a large pot over a medium heat with a drizzle of oil. When hot, fry half of the diced onion for 5-7 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli to taste. Mix in the almond flour and half of the quartered baby tomatoes and cook for 5-6 minutes, shifting regularly. Pour in the diluted stock and the coconut cream, and stir until combined. Bring to the boil, then reduce the heat to low and simmer for 5-7 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with three-quarters of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
OPTIONAL STEP TO BLEND THE SAUCE
Once the sauce has finished simmering, remove from the heat and pour into a blender. Blend until smooth and return to the pot over a low heat.
SAUCY CHICKEN & GREEN BEANS
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce along with the sliced green beans. Simmer for another 8-10 minutes until the chicken is cooked through and the beans are al dente, stirring occasionally. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
SILKY KORMA CURRY
Dish up the nutty rice and spoon over the chicken korma. Serve with the bright tomato sambal and garnish with the remaining chopped coriander. Delicious!