The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cardamom Chicken Korma with Brown Rice & Green Beans
Who said weeknight meals had to be boring? This Korma-style curry stars juicy British chicken breast and fragrant green cardamom. Serve with green beans on the side and rice to soak up all the sauce. As a final touch? Top with cashew nuts.
Prep in 10
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 30g cashew nuts (Nuts)
- 40g creamed coconut
- 200ml coconut milk (Coconut, Water)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- ¾ tsp green cardamom powder (green cardamom powder)
- 6 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 600g British Free Range chicken thighs
- 80g baby spinach
- 240g green beans
- 200g baby tomatoes
- 1 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 722
Protein: 42g
Carbs: 58g
Fat: 36g
Cardamom Chicken Korma with Brown Rice & Green Beans
Who said weeknight meals had to be boring? This Korma-style curry stars juicy British chicken breast and fragrant green cardamom. Serve with green beans on the side and rice to soak up all the sauce. As a final touch? Top with cashew nuts.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Meanwhile, finely slice the onion. Halve the tomatoes. Trim the green beans and cut into thirds. Rinse the spinach. Dice the chicken into 3cm pieces
Build the dish
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, green beans and onion. Season with salt and pepper. Cook for 4 mins, until golden brown
Get your simmer on
- Add the tomatoes to the pan and cook for 1 min
- Add the korma paste, curry powder and green cardamom and cook for 1-2 mins, until the tomatoes have broken down slightly
- Add the coconut milk, creamed coconut and 100ml water
- Bring to a simmer and cook for a further 8 mins, until the sauce has thickened and the chicken is cooked through
- Add the spinach in the final 2 mins and simmer until wilted. Add a splash of water if needed. Season to taste
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken curry into bowls, with the rice alongside. Scatter over the cashews
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