Chicken & Pea Korma
SERVES 2 // READY IN 20 MINS // 537 CALS
When you need a quick, cosy dinner that feels a little special, this Chicken & Pea Korma is the perfect choice. Ready in just 20 minutes, it brings together tender chicken, sweet peas, and a rich korma sauce with a hint of mango chutney for a touch of sweetness. It’s creamy without being heavy, with a lovely balance of spices that make it a real midweek treat. Light, comforting, and full of those classic curry flavours we all love, it’s a simple way to elevate your evening meal
Chicken & Pea Korma
SERVES 2 // READY IN 20 MINS // 537 CALS
INGREDIENTS
120g (1 cup) basmati rice
1 tsp oil
250g (2 fillets) diced chicken breast
2 tbsp korma spice paste
80g (half cup) frozen peas
1 tbsp (15g) mango chutney
60g (2oz) natural greek yogurt
DIRECTIONS
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml (10 fl oz) of boiled water.
Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
Heat the oil in a large frying pan on a med-high heat. Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 6-8 mins.
STEP 3
Stir in the korma spice paste, then add the peas and approx 100ml water. Turn the heat to low and simmer for 6 minutes.
STEP 4
Stir in the mango chutney and half the yogurt.
STEP 5
Share the rice between the bowls and spoon the chicken korma over the top.
Finish with a dollop of the remaining yogurt.
NUTRITIONAL INFO (PER SERVING)
537 CALS // 42G PROTEIN // 13G FAT // 60G CARBS