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.
Chicken Korma with Spinach & Black Rice
Our better-than-takeaway korma is healthier, too: we use free-range British chicken, vitamin-rich peppers and spinach, and silky coconut milk – rich in essential manganese. After heaping it over black rice, we garnish with fresh-cut coriander.
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 3 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)
- 2 tbsp ground almonds (Nuts)
- 1 handful of fresh coriander
- 4cm fresh ginger
- 400ml coconut milk (Coconut, Water)
- 2 pepper
- 30g cashew nuts (Nuts)
- 160g baby spinach
- 1 onion
- 600g diced British Free Range chicken breast
- 200g black rice (black rice (100%))
Nutritional Information
Calories: 644
Protein: 50g
Carbs: 41g
Fat: 31g
Chicken Korma with Spinach & Black Rice
Our better-than-takeaway korma is healthier, too: we use free-range British chicken, vitamin-rich peppers and spinach, and silky coconut milk – rich in essential manganese. After heaping it over black rice, we garnish with fresh-cut coriander.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Thinly slice the onion. Roughly dice the red pepper. Heat a large frying pan with 1 tsp oil on medium heat. Add the onion and peppers and cook for 5-7 mins, stirring occasionally, until softened and turning golden. Finely chop or grate the ginger. Add the ginger and korma paste and cook for 1-2 mins.
- Add the chicken to the pan. Season with sea salt and black pepper. Cook for 4-5 mins, until golden. Add the coconut milk and ground almonds then simmer on medium heat for 13-15 mins, until the chicken is cooked through and the sauce thickens.
- Roughly chop the coriander and stir half through the curry along with the spinach. Season with sea salt and black pepper (to taste). Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the chicken korma with black rice. Garnish with cashews and the remaining coriander.
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