Creamy Chicken Korma over Jasmine Rice, Mint Mango Sauce & Naan

Chicken Korma

fresh ingredients


  • 12 oz
    marinated chicken breast and thigh*
  • 6 oz
    jasmine rice
  • 4 oz
  • 1 pcs
  • 4 oz
  • 4 oz
  • 2 oz
    ginger/onion/garlic mix
  • 2 oz
    garam masala
  • 2 oz
    tomato paste
  • 8 oz
    heavy cream
  • 4 oz
    chicken stock
  • 2 oz
  • 4 oz
    mint mango sauce**

*Marinated Chicken: garam masala, turmeric, dash of cayenne, paprika yogurt, tomato paste, ginger, onion, garlic, crushed almonds

**Mint Mango sauce: local mint, local mango or mango pulp, coconut milk, garlic chili paste


Not Included

Vegetable oil (Olive oil is fine) 

Salt & pepper


Kitchen Items Needed

Medium saucepan with lid

Large skillet

Large pot

12 oz water

Cutting board & knife

cook along



Cut cauliflower into small pieces;

Roughly chop cilantro.

1Prepare Rice

Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.

2Prepare Base

Heat a drizzle of oil in a large pot over medium heat. Add onion/garlic/ginger mixture & cook for 3-4 minutes until golden brown. Add garam masala & tomato paste & cook for a further 2 minutes until fragrant. 

3Cook Chicken & Veggies

Add chicken & cauliflower & cook for 10-12 minutes. Add the chicken stock, heavy cream & peas to the skillet & mix well, cooking for an additional 5 minutes until chicken is cooked through. Add spinach & mix through, cooking for a further minute until wilted. 

4Prepare Flatbread

Rub olive oil on both sides of flatbread. In a large skillet, heat flatbread until for 2-3 minutes on each side or bread has browned. Cut in half. 

5To Serve

Divide rice & serve with chicken korma, scooping up all the sauce. Garnish with cilantro & serve with mint mango sauce & warm bread.