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Easy prep
20 minutes

Creamy Chicken Breast Korma

with Fluffy Basmati Rice

Cooking time

20 minutes




930 /serving

Even before you taste it, the rich colour of this curry lets you know that you’re in for a real treat. And because it’s a korma, you know it’ll be creamy and gently spiced—in this case with coriander, cumin and golden turmeric, built out with butter on a tomato paste base. Seared chicken breasts, generous florets of cauliflower and wilted leafy greens get in the game, and a sprinkling of almonds ensures you score—in just 20 minutes.

We will send you:

  • 2 Chicken breasts
  • 120g Baby spinach (or baby kale)
  • 100g Cauliflower florets
  • 50g Diced onions
  • 157g Basmati rice
  • 15ml Tomato paste
  • 25g Sliced almonds
  • 60ml Vegetable demi-glace
  • 120ml Heavy cream
  • 12g Marvellous Masala spices (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Milk, Almonds

You will need:

Small pan
Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
44 g
Saturated Fat
22 g
580 mg
Total Carbs
82 g
4 g
51 g
10 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Sear the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 3 to 4 minutes per side, until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside. Reserve the pan.
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Mise en place
While the chicken sears, heat a small, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer to a bowl. Halve or quarter the cauliflower florets if large.
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Start the korma
Heat the reserved pan of fond on medium-high. Add the onions and tomato paste. Cook, stirring occasionally, 2 to 3 minutes, until the paste turns dark red; season with the remaining spice blend and S&P. Add the cauliflower, demi-glace, 2 tbsp butter and 1 cup water (double the butter and water for 4 portions). Add the seared chicken* and nestle between the cauliflower. Cook, partially covered, 6 to 8 minutes, until the cauliflower is tender and the chicken is cooked through.
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Finish the korma
To the pan of korma, add the cream and spinach; stir to combine. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted; season with S&P to taste.
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Plate your dish
Divide the rice between your bowls. Top with the finished korma. Garnish with the toasted almonds. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.