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Chicken Korma with Basmati Rice and Peas

4 servings


Ethnic Cuisine

Nutritional Facts Per Serving

28.6 g
71.2 g
4.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 614
  • Fat 22.5 g
    • Saturated   9.8 g
    • + Trans 
  • Cholesterol 70 mg
  • Sodium   420 mg
  • Carbohydrate 71.2 g
    • Fibre   4.7 g
    • Sugars   9.6 g
  • Protein 28.6 g
    • Vitamin A
    • Vitamin C
    • Calcium 6 %
    • Iron 15 %


Place the rice and water in a small to medium pot. Bring to a boil, cover, and then turn the heat to its lowest setting. Let rice steam 15 minutes, or until tender.

While the rice cooks, heat the oil in a skillet set over medium to medium-high heat. Add the onions and cook until softened and light golden, 5 to 7 minutes. Add the sauce and stock and bring to simmer. Mix in the chicken and cook 5 minutes.

When cooked, use a fork to fluff the rice, and then mix in the peas. Serve the chicken korma with the rice and enjoy, garnished, if desired, with cilantro sprigs.

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