Indulge in the comforting flavours of India with this Chicken Korma Curry with Green Beans and Rice recipe. This dish combines the succulent taste of chicken with the creamy and aromatic flavours of a korma curry, promising a dining experience that’s both comforting and satisfying.
The highlight of this dish is the chicken korma style curry, cooked until it’s tender and bursting with flavour. The chicken is simmered in a creamy korma sauce, which adds a delightful depth of flavour to the meat.
Adding a touch of freshness to the dish are the green beans. These beans, lightly steamed until they’re tender and vibrant, offer a refreshing taste that pairs well with the rich curry.
On the side, you’ll find a serving of fluffy rice. This rice, cooked until it’s light and fluffy, offers a comforting taste that pairs well with the robust flavours of the curry.
This Chicken Korma Curry with Green Beans and Rice recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a measuring jug, saucepan and a frying pan.
- 150g Basmati Rice
- 1 Echalion Shallot
- 80g Green Beans
- 260g Diced Chicken Breast
- 50g Korma Style Paste
- 15g Honey
- 10g Chicken Stock Paste
- 75g Creme Fraiche
- 50ml Water for the Curry
Step 1: Prepare the Rice
Start by bringing the required amount of water for the rice to a boil in a saucepan. Once it’s boiling, add a quarter teaspoon of salt and stir in the basmati rice. Reduce the heat to medium and cover the pan. Allow the rice to cook for about 10 minutes, then remove the pan from the heat but keep it covered. Let it sit for another 10 minutes or until you’re ready to serve. The rice will continue to cook in its own steam.
Step 2: Prep the Ingredients
While the rice is cooking, prepare the rest of the ingredients. Halve, peel, and chop the shallot into small pieces. Trim the green beans and cut them into thirds.
Step 3: Cook the Chicken
Cut the chicken into 2cm chunks. Remember to wash your hands after handling raw meat. Heat a drizzle of oil in a large frying pan over medium-high heat. Once the pan is hot, add the diced chicken pieces and fry until they turn golden. Turn the pieces occasionally to ensure they brown on all sides, which should take about 6-8 minutes. Season the chicken with salt and pepper as it cooks.
Step 4: Prepare the Sauce
After the chicken has browned, add the shallot to the pan and cook until it softens, which should take about 3-4 minutes. Stir occasionally. Once the shallot has softened, add the korma curry paste, honey, stock paste, and the required amount of water. Stir everything together. Add the crème fraîche and green beans and stir until everything is well combined. Bring the mixture to a boil and let it simmer until the beans are tender and the chicken is cooked through, which should take about 4-5 minutes. Stir occasionally. Make sure the chicken is cooked by ensuring it’s no longer pink in the middle.
Step 5: Clean Up
While you’re waiting for everything to finish cooking, take a moment to clean up your workspace.
Step 6: Serve the Dish
Taste the curry and season it with salt and pepper if needed. Divide the rice between your plates and top it with the chicken korma curry. Enjoy your meal!