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.
Korma-spiced Chicken with Slaw & Spinach Rice
Don’t keep korma just for curries. Pair those familiar golden flavours with coconut yoghurt and lime, then marinade free-range British chicken breasts and bake till tender. Serve with fibre-rich brown rice, spinach and a seasonal slaw of cabbage and apple.
High protein
Serving size
Ingredients
- 80g baby spinach
- 1 apple
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 British Free Range chicken breasts
- 1 unwaxed lime
- 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 garlic clove
- 1 red cabbage
- 160g brown rice (brown rice (100%))
- 1 handful of fresh coriander
Nutritional Information
Calories: 475
Protein: 47g
Carbs: 38g
Fat: 15g
Korma-spiced Chicken with Slaw & Spinach Rice
Don’t keep korma just for curries. Pair those familiar golden flavours with coconut yoghurt and lime, then marinade free-range British chicken breasts and bake till tender. Serve with fibre-rich brown rice, spinach and a seasonal slaw of cabbage and apple.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Add the spinach for the final 1-2 mins of cooking, then drain together.
- Finely chop or crush the garlic. Coarsely grate the apple. Halve the lime. In a large bowl, combine the korma paste, garlic, half the yoghurt, half the apple, juice from half the lime, a pinch of sea salt and black pepper. Add the chicken and stir to coat. Place the chicken into an ovenproof dish. Bake for 20-25 mins, until cooked through.
- Make the slaw; trim and finely slice the cabbage. Roughly chop the coriander. Combine both in a bowl with the remaining apple, yoghurt and lime juice. Season with sea salt and black pepper and toss to combine.
- Check the chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the spinach rice with the korma chicken and slaw.
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