Recipe: Chicken & Pea Korma — dinner in 20
Tender chicken, gentle spices and creamy sauce. Simple, speedy and satisfying.
Chicken & Pea Korma
SERVES 2 // READY IN 20 MINS // 537 CALS
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Sometimes dinner needs to whisper comfort but also murmur look at me, I’m a little fancy. Enter: Chicken & Pea Korma. It’s got the creamy sauce, the gentle spices, the smug addition of peas (look, we’re eating our greens), and the cheeky dollop of mango chutney that makes you feel like you’ve tried harder than you have. Ready in 20 minutes. No faff. Just dinner.
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
METHOD
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in boiled water, so you have approximately double the amount of water to rice.
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
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And there you have it: creamy, cosy, smugly green Chicken & Pea Korma. Quick enough for a Tuesday, tasty enough for a Friday.