Serving size

1 person 2 people 4 people

Ingredients

2 tbsp tomato purée
80g brown rice

(brown rice (100%))
3 black cardamom pods
1 tbsp apple cider vinegar
20g raisins

(Raisins, Sunflower Oil)
300g British Free Range chicken thighs
1 carrot
40g creamed coconut
1 onion
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)
¾ tsp green cardamom powder

(green cardamom powder)
80g sliced kale
2 tbsp desiccated coconut

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	162Kcal	713Kcal
	677kJ	2983kJ
Fat	8.2g	36g
of which saturates	4.6g	20g
Carbohydrates	13g	59g
of which sugars	4.9g	22g
Protein	9.0g	40g
Salt	0.22g	0.98g
Fibre	2.3g	10.0g

Ingredients

1 carrot (use half)
1 tbsp apple cider vinegar (use half)
3 black cardamom pods (use half)
40g creamed coconut (use half)
2 tbsp tomato purée (use half)
80g sliced kale (use half)
150g British Free Range chicken thighs
3 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)
20g raisins (use half)

(Raisins, Sunflower Oil)
1 onion (use half)
80g brown rice (use half)

(brown rice (100%))
0.75 tsp green cardamom powder (use half)

(green cardamom powder)
2 tbsp desiccated coconut (use half)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	162Kcal	713Kcal
	677kJ	2983kJ
Fat	8.2g	36g
of which saturates	4.6g	20g
Carbohydrates	13g	59g
of which sugars	4.9g	22g
Protein	9.0g	40g
Salt	0.22g	0.98g
Fibre	2.3g	10.0g

Back

High protein 7 plants

LEON's Black Cardamom Chicken Korma

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Poultry

LEON's black cardamom chicken korma is big on flavour. Free-range chicken thighs simmer away in a rich korma sauce of creamy coconut and a flavour-packed spice paste. Vitamin-dense kale brings the green. Top it off with a quick pickled carrot, flecked with sweet raisins and desiccated coconut, for the final flourish.

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.

Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Dice the chicken into 2-3cm chunks. Crush the cardamom pods with the back of a knife. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the chicken and cardamon pods and cook for 4-5 mins, until golden.
Boil a half-full kettle. Cut the onion into 2cm chunks. Pick any large pieces of stalk from the kale and roughly chop. Add the onion to the chicken pan and cook for 4 mins, to soften. Stir in the korma paste, tomato puree and ground cardamom.
Add the creamed coconut, half the desiccated coconut and 300ml boiling water (150ml for 1 person). Bring to a boil then simmer for 7-10 mins, until the sauce thickens and the chicken is cooked. Add all the kale in the final 2 mins of cooking. Stir to wilt.
Make the pickled carrot; coarsely grate the carrot. Place in a bowl and mix with the raisins, vinegar, remaining desiccated coconut and a pinch of sea salt.
Check your 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. Once cooked, carefully remove the black cardamon pods from the curry. Season with sea salt to taste.
Serve the rice in bowls alongside the chicken korma and pickled carrot.