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.
Creamy Chicken Korma with Brown Rice & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with juicy high-protein British chicken, vibrant peppers and leafy spinach. Add creamy cashew butter and coconut milk, then spoon it over nutty brown rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
High protein
1/3 daily fibre
7 plants
Family classics
Serving size
Ingredients
- 2 pepper
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g brown rice (100% Brown Rice)
- 80g baby spinach
- 20g cashew nuts (Nuts)
- 1 handful of fresh coriander
- 80g creamed coconut
- 4 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 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g diced British Free Range chicken breast
- 2 onion
Nutritional Information
Calories: 627
Protein: 47g
Carbs: 59g
Fat: 24g
Creamy Chicken Korma with Brown Rice & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with juicy high-protein British chicken, vibrant peppers and leafy spinach. Add creamy cashew butter and coconut milk, then spoon it over nutty brown rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
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Goodness from natural food - full of fibre
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 & soften the veg
- Meanwhile, thinly slice the onions. Roughly dice the peppers
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5 mins, stirring occasionally, until softened. Season with salt and pepper
Simmer the sauce
- Add the chicken, ginger & garlic paste, curry powder and korma paste to the pan. Cook for 4 mins
- Add the creamed coconut, stock and 300ml hot water
- Stir until dissolved, bring to a boil and simmer for 15 mins, until the chicken is cooked through and the sauce thickens
Last bits
- Meanwhile, roughly chop the coriander
- Rinse the spinach, then stir into the curry, along with half the coriander
- Simmer for 1-2 mins, until wilted. Add a splash of water if it gets too thick. Season with salt and pepper
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 korma into bowls, with the rice alongside. Garnish with the cashews and remaining coriander
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