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
Serving size
Ingredients
- 300g diced British Free Range chicken breast
- 1 tbsp desiccated coconut
- 90g Tenderstem broccoli
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion
- 80g greek style yoghurt (Milk)
- 110g baby tomatoes
- 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)
- 2 tbsp ground almonds (Nuts)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 640
Protein: 51g
Carbs: 49g
Fat: 27g
Ingredients
- 150g diced British Free Range chicken breast
- 1 tbsp desiccated coconut (use half)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tbsp ground almonds (use half) (Nuts)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g brown rice (use half) (100% Brown Rice)
- 90g Tenderstem broccoli (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g greek style yoghurt (use half) (Milk)
- 1 onion (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)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 640
Protein: 51g
Carbs: 49g
Fat: 27g
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, 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
- Finely dice the onion. Halve the tomatoes
- 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
Simmer the korma
- Heat the large frying pan on medium heat. Once hot, add the ground almonds and toast for 2-3 mins, until golden brown
- Add the marinated chicken and cook for 12 mins, stirring occasionally, until golden brown and cooked through
- Add the tomatoes, stock powder and 100ml water (50ml for 1 person). Bring to a boil and simmer for 5 mins
- Turn the grill to high (240C)
Grill the broccoli
- Meanwhile, trim the broccoli
- Add the broccoli to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 8-9 mins, until soft and golden
- Add the desiccated coconut in the final 2 mins of grilling, tossing to combine
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 chicken korma off the heat and stir through the yoghurt. Season with salt and pepper
- Share the chicken korma between bowls, with the rice and coconut broccoli alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.