Chicken Courgette Korma


  • 1 tsp vegetable oil
  • 2 small red onions, 1 ½ sliced, ½ finely diced
  • 500g mini chicken fillets
  • 2 medium courgettes, cut into chunks
  • 450g korma cook in sauce
  • 2 x 250g express microwave basmati rice
  • 2 plum tomatoes, roughly chopped
  • 1 small bunch coriander, leaves and stalks separated and roughly chopped
  • 1 lime, zested and juiced
  • 4 tbsp mango chutney
  • 8 plain/spicy poppadums


Calories columnFat columnSaturates columnSugars columnSalt column
634 per serving
32% %GDA
19g per serving
27% %GDA
8g per serving
40% %GDA
22g per serving
24% %GDA
2.00g per serving
33% %GDA


  1. Heat a sauté pan until medium hot. Add the oil and sliced onion, stir well then cover with a lid and cook for 3 minutes until just softened.

  2. Add the chicken fillets and fry for 5 minutes, stirring occasionally until just browned.

  3. Add the courgettes and the sauce and stir to combine. Add 50ml water to the empty jar, cover with the lid and shake well and swirl to get the last of the sauce out then add to the pan.

  4. Cover with a lid and simmer for 15 minutes until the chicken is cooked through. Add 2 tbsp mango chutney and the coriander stalks and stir through.

  5. Meanwhile, tip the rice into a bowl with the tomatoes, diced onion, lime zest and juice and ¾ of the coriander and stir well. Cover with kitchen paper and place in the microwave. Heat on high for 4 minutes until piping hot through.

  6. Divide the rice between serving plates, spoon the curry alongside and finish with a dollop of mango chutney, remaining coriander and poppadums.