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 Black Rice & Cashews
Our better-than-takeaway korma is a breeze to make! Our twist includes high-protein British chicken, crunchy sugar snap peas and leafy spinach. Add creamed coconut and smooth cashew butter, then spoon it over black rice. Don't forget the crunchy cashews on top!
High protein
6 plants
Serving size
Ingredients
- 40g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 20g cashew nuts (Nuts)
- 30g smooth cashew butter (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 15g creamed coconut
- 2 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)
- 80g sugar snap peas
- 300g diced British Free Range chicken breast
- 100g black rice (Organic Black Rice)
- 1 onion
Nutritional Information
Calories: 648
Protein: 55g
Carbs: 50g
Fat: 25g
Ingredients
- 40g baby spinach (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 30g smooth cashew butter (use half) (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 100g black rice (use half) (Organic Black Rice)
- 20g cashew nuts (use half) (Nuts)
- 1 onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 150g diced British Free Range chicken breast (use half)
- 15g creamed coconut (use half)
- 80g sugar snap peas (use half)
- 2 tbsp korma paste (use half) (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)
Nutritional Information
Calories: 555
Protein: 35g
Carbs: 50g
Fat: 24g
Chicken Korma with Black Rice & Cashews
Our better-than-takeaway korma is a breeze to make! Our twist includes high-protein British chicken, crunchy sugar snap peas and leafy spinach. Add creamed coconut and smooth cashew butter, then spoon it over black rice. Don't forget the crunchy cashews on top!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get started
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
- Meanwhile, thinly slice the onion
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and onion and cook for 4 mins, until golden. Season with salt and pepper
Build the flavour
- Add the sugar snap peas, korma paste and ginger & garlic paste to the pan
- Cook for another 2 mins, then add the creamed coconut, tamari and cashew butter. Stir in 300ml hot water (150ml for 1 person)
- Simmer for 15 mins, until the chicken is cooked through and the sauce has thickened. Add a splash of water if the sauce becomes too thick
Last bits
- Roughly chop the cashews. Rinse the spinach
- In the final minute, stir the spinach into the curry until wilted. Season to taste 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
- Share the chicken korma between plates, with the rice alongside. Garnish with the cashews
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