Name: Chicken Korma with Greens
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 4 servings
Cuisine: indian

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Chicken Korma with Greens

This rich and creamy coconut curry from Northern India features a variety of spices including poppy seeds, coriander, and garam masala. Naturally we added plenty of greens, making this both a beautiful and a nutritious meal.

Servings

Wine pairing: Viognier

Active time:

Total time: 24 mins 30 minutes

Produce

Garlic

4 2 Clove

Yellow Onion

1/2 0.25 Whole

Kale

4 2 oz

Green Beans

4 2 oz

Cilantro

0.25 0.13 oz

Ginger Root

1 0.5 oz

Summer Squash

6 3 oz

Protein & more

Coconut Milk

15 7.5 oz

Chicken Tenders

1 0.5 lb

Almond slices

1.5 0.75 oz

Jasmine Rice

1 0.5 cup

Pantry items

Coconut oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Poppy Seeds

1 0.5 tablespoon

Turmeric, ground

1 0.5 teaspoon

Garam masala

1 0.5 teaspoon

Cumin powder

1/2 0.25 teaspoon

Ground fennel

1/4 0.125 teaspoon

Cardamom powder

1/4 0.125 teaspoon

Red pepper flakes

1/4 0.125 teaspoon

Cloves

1/8 0.065 teaspoon

Nutmeg

1/8 0.065 teaspoon

Coriander powder

2 1 teaspoon

Prep ahead (optional)

a. Remove stem end from summer squash, slice in half lengthwise, and cut half-moons.
b. Snap ends off green beans; thinly slice beans or snap bite-sized.
c. ¼” dice yellow onion.
d. Remove kale stems; tear or chop leaves bite-sized.
e. Peel and grate or finely mince ginger.
f. Mince garlic.
g. Rough chop cilantro leaves and stems.

Instructions

1 Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in jasmine rice, return to a boil, then reduce heat to low. Cover and cook until tender, about 15 minutes.

2 Cook korma:
a. Cut chicken tenders into bite-sized pieces. Season with ½ tsp salt and half of korma spice mix.
b. In large sauté pan over medium-high heat, add 1 tbsp coconut oil or olive oil. When pan is hot, add chicken. Cook until golden, about 2-3 minutes. Remove from pan. Chicken will not be cooked through.
c. In same sauté pan, add 1-2 tsp coconut oil or olive oil, garlic (mince), ginger (peel and grate or finely mince), yellow onion (¼” dice), remaining korma spice mix, and ¼ tsp salt. Cook until onion softens, 2-3 minutes.
d. Stir in 1 cup water (½ cup for 2-person portion) to deglaze the pan.
e. Stir in coconut milk (use ½ can for 2-person portion). Bring to high simmer; cook until sauce slightly reduces, about 3 minutes.
f. Stir in summer squash (remove stem end, slice in half lengthwise, cut half moons), green beans (snap off ends, thinly slice or snap bite-sized), curly kale (remove stem, chop or tear leaves bite-sized), and chicken. Cook until vegetables are fork-tender and chicken is cooked through, about 3-5 minutes.

3 Serve:
a. In small sauté pan over high heat, add sliced almonds. Toast until golden, stirring constantly. DON’T WALK AWAY! They burn easily.
b. Divide jasmine rice among bowls or plates.
c. Add chicken korma and greens on top of or alongside rice.
d. Garnish with toasted almonds and cilantro (rough chop stem and leaves).

Chef's notes

It's a snap to make this meal vegetarian or vegan by simply replacing the chicken with cubes of extra firm tofu.

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

Johnson’s Backyard Garden,
Austin TX

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

J&D Farms

Village Farms,
Marfa, TX

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Servings

Wine pairing: Viognier

Active time:

Total time: 24 mins 30 minutes

Produce

Garlic

4 2 Clove

Yellow Onion

1/2 0.25 Whole

Kale

4 2 oz

Green Beans

4 2 oz

Cilantro

0.25 0.13 oz

Ginger Root

1 0.5 oz

Summer Squash

6 3 oz

Protein & more

Coconut Milk

15 7.5 oz

Chicken Tenders

1 0.5 lb

Almond slices

1.5 0.75 oz

Jasmine Rice

1 0.5 cup

Pantry items

Coconut oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Poppy Seeds

1 0.5 tablespoon

Turmeric, ground

1 0.5 teaspoon

Garam masala

1 0.5 teaspoon

Cumin powder

1/2 0.25 teaspoon

Ground fennel

1/4 0.125 teaspoon

Cardamom powder

1/4 0.125 teaspoon

Red pepper flakes

1/4 0.125 teaspoon

Cloves

1/8 0.065 teaspoon

Nutmeg

1/8 0.065 teaspoon

Coriander powder

2 1 teaspoon

Prep ahead (optional)

1

Cook jasmine rice:a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil. b. Stir in jasmine rice, return to a boil, then reduce heat to low. Cover and cook until tender, about 15 minutes.

2

3

It's a snap to make this meal vegetarian or vegan by simply replacing the chicken with cubes of extra firm tofu.

Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in jasmine rice, return to a boil, then reduce heat to low. Cover and cook until tender, about 15 minutes.