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 Coconut Broccoli & Brown Rice
Our take on the popular korma stars tender free-range chicken, pan fried till golden, then simmered in a creamy and aromatic curry sauce. Dish it up with fluffy brown rice and nutty tenderstem broccoli, grilled to perfection, then tossed in tropical coconut flakes. Garnish with leafy coriander to complete the feast.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 tbsp desiccated coconut
- 240g Tenderstem broccoli
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp ground almonds (Nuts)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 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)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g diced British Free Range chicken breast
- 1 handful of fresh coriander
- 200g baby tomatoes
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 548
Protein: 48g
Carbs: 55g
Fat: 16g
Chicken Korma with Coconut Broccoli & Brown Rice
Our take on the popular korma stars tender free-range chicken, pan fried till golden, then simmered in a creamy and aromatic curry sauce. Dish it up with fluffy brown rice and nutty tenderstem broccoli, grilled to perfection, then tossed in tropical coconut flakes. Garnish with leafy coriander to complete the feast.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a large bowl & a measuring jug
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Marinate the chicken
- Cut the onions into 2cm chunks. Halve the tomatoes. Roughly chop the coriander
- In the large bowl, combine the onion, chicken, ginger & garlic paste, korma paste, curry powder and 1 tbsp oil. Season generously with salt and pepper
Combine the flavours
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, until golden brown
- Increase the heat to medium-high, then add the marinated chicken and cook for 12 mins, stirring occasionally, until golden brown and cooked through
- Add 125ml water, the tomatoes and stock powder. Bring to a boil and simmer for 5 mins
Grill the broccoli
- Turn the grill to high (240C)
- Trim the broccoli, then add to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 8-9 mins, until golden and softened
- In the final 2 mins of cooking, add the desiccated coconut to the broccoli and toss to coat
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Take the curry off the heat, then mix in the yoghurt and half the coriander. Season with salt and pepper
- Serve the chicken korma into bowls, with the rice and coconut broccoli alongside. Garnish with the remaining coriander
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