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Zesty Mild Chicken Korma Rice Skillet with Lemon and Coriander
A mild skillet-style chicken and rice dinner with cauliflower, peas, korma sauce, and cooling yogurt for busy weeknights.
40 min610 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
610 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 610 kcal |
| Protein | 51g |
| Carbohydrate | 68.6g |
| of which sugars | 12.3g |
| Fat | 21.7g |
| of which saturates | 6.1g |
| Fibre | 6g |
| Salt | 1g |
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Prep the chicken and vegetables
Cut the chicken thigh fillets into bite-sized pieces. Dice the onion, cut the cauliflower into small florets, crush the garlic, zest the lemon, then cut the lemon into wedges. Rinse the basmati rice in a sieve until the water runs mostly clear.
Timer: 10 min
Tip: Small cauliflower florets cook through in the same time as the rice and make the finished bowls easier to eat.