Serving size

1 person 2 people 4 people

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

Allergens

Contains: Nuts, Soya, Mustard

May Contain: Peanuts

Nutritional Information

Typical values	per 100g	per portion
Energy	165Kcal	648Kcal
	689kJ	2709kJ
Fat	6.5g	25g
of which saturates	2.2g	8.7g
Carbohydrates	13g	50g
of which sugars	2.1g	8.4g
Protein	14g	55g
Salt	0.47g	1.9g
Fibre	2.4g	9.2g

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)

Allergens

Contains: Nuts, Soya, Mustard

May Contain: Peanuts

Nutritional Information

Typical values	per 100g	per portion
Energy	178Kcal	555Kcal
	746kJ	2320kJ
Fat	7.7g	24g
of which saturates	2.6g	8.1g
Carbohydrates	16g	50g
of which sugars	2.6g	8.1g
Protein	11g	35g
Salt	0.57g	1.8g
Fibre	2.9g	8.9g

Back

High protein 6 plants

Chicken Korma with Black Rice & Cashews

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Poultry

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!

Cooking Instructions

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.

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