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Ingredients

for 4 servings

  • 2 onions, sliced
  • 2 cloves garlic cloves
  • 2 chicken breasts, sliced
  • 2 tomatoes, chopped
  • 2 tablespoons korma paste
  • 1 cup basmati rice (200 g)
  • 1 chicken stock cube
  • 2 ¼ cups water (500 mL)
  • ½ cup raisin (75 g)
  • ⅜ cup pine nuts (50 g)
  • ¼ cup spinach (50 g)
  • yogurt, to taste
  • 1 tablespoon coriander, to taste

Nutrition Info

  • Calories 679
  • Fat 28g
  • Carbs 75g
  • Fiber 5g
  • Sugar 19g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Fry sliced onions and garlic in oil until softened.
  2. Add sliced chicken breasts and fry until no longer pink.
  3. Add tomatoes, fry for a couple minutes.
  4. Add korma pasta, stir in and cook for 30 seconds.
  5. Add the rice and cook for 30 more seconds.
  6. Add stock cube, raisins and 500ml (2 ¼ cups) water.
  7. Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
  8. Uncover, stir in pine nuts and spinach until wilted.
  9. Serve with yogurt and coriander.
  10. Enjoy!

Ingredients

for 4 servings

  • 2 onions, sliced
  • 2 cloves garlic cloves
  • 2 chicken breasts, sliced
  • 2 tomatoes, chopped
  • 2 tablespoons korma paste
  • 1 cup basmati rice (200 g)
  • 1 chicken stock cube
  • 2 ¼ cups water (500 mL)
  • ½ cup raisin (75 g)
  • ⅜ cup pine nuts (50 g)
  • ¼ cup spinach (50 g)
  • yogurt, to taste
  • 1 tablespoon coriander, to taste

Nutrition Info

  • Calories 679
  • Fat 28g
  • Carbs 75g
  • Fiber 5g
  • Sugar 19g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Fry sliced onions and garlic in oil until softened.
  2. Add sliced chicken breasts and fry until no longer pink.
  3. Add tomatoes, fry for a couple minutes.
  4. Add korma pasta, stir in and cook for 30 seconds.
  5. Add the rice and cook for 30 more seconds.
  6. Add stock cube, raisins and 500ml (2 ¼ cups) water.
  7. Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
  8. Uncover, stir in pine nuts and spinach until wilted.
  9. Serve with yogurt and coriander.
  10. Enjoy!

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