eCook Meal
Warwick’s Creamy Chicken Korma
with green beans, brown basmati & a tomato sambal
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R295.00
for 4 servings · R73.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Almond Flour needs 100 mlAlmond Flour 250 g R129.99 · whole pack (size can't be divided)R129.99
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Spice and All Things Nice Korma Curry Paste
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Warwick’s Creamy Chicken Korma?
The preparation time for Warwick’s Creamy Chicken Korma with green beans, brown basmati & a tomato sambal is between 30 and 50 minutes.
What is the total time required to make Warwick’s Creamy Chicken Korma with green beans, brown basmati & a tomato sambal?
The total time required to make Warwick’s Creamy Chicken Korma with green beans, brown basmati & a tomato sambal is between 40 and 60 minutes.
How many servings does Warwick’s Creamy Chicken Korma provide?
4 servings
What are the main ingredients in Warwick’s Creamy Chicken Korma?
Almond Flour, Baby Tomato, Brown Basmati Rice, Chicken, Chilli, Coconut Cream, Fresh Coriander, Ginger, Green Beans, Onion, Spice and All Things Nice Korma Curry Paste, Vegetable Stock
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Warwick’s Creamy Chicken Korma?
Almond Flour, Baby Tomato, Brown Basmati Rice, Chicken, Chilli, Coconut Cream, Fresh Coriander, Ginger, Green Beans, Onion, Spice and All Things Nice Korma Curry Paste, Vegetable Stock
How many calories does Warwick’s Creamy Chicken Korma have?
calories
How much fat content does Warwick’s Creamy Chicken Korma have?
grams