A yummy Korma recipe that is sure to become a firm family favourite.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Indian

    Chicken & Bean Korma

    Recipe Information

    Print page

    2 Chicken Breast Fillets - approx 425g

    400g tin Red Kidney Beans

    500g jar Korma Curry Sauce

    250g pack Chestnut Mushrooms

    250g pouch Microwavable Basmati Rice

    A little Sunflower Oil

    Salt and Black Pepper



    Cut the chicken breast into bite size pieces.

    In a large frying pan or wok, saute them in a little oil until sealed, add the drained red kidney beans and the korma sauce, cook gently for about 10 minutes, until cooked through.

    Meanwhile, chop the mushrooms finely, add to a frying pan with a little oil, sauté for about 2-3 minutes.

    Microwave the rice for 2 minutes as per instructions on the pack.

    Add this cooked rice to the mushrooms and mix well, season with a little salt and black pepper, serve alongside the korma.