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Chicken korma melts

Add a fresh flavour to chicken breasts with this Indian-inspired creamy topping - serve with rice and salad for a weeknight dinner

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 363
  • Carbohydrates 3
  • Saturated Fat 14
  • Sugar 2
  • Protein 32
  • Fat 24
  • Fibre 1
  • Salt 0.8

Nutrition per serving

  • Calories 363
  • Carbohydrates 3
  • Saturated Fat 14
  • Sugar 2
  • Protein 32
  • Fat 24
  • Fibre 1
  • Salt 0.8

Ingredients

  • 4 skinless chicken breast fillets
  • 180g tub full-fat cream cheese
  • 2 tbsp Korma paste
  • 1 tbsp chopped coriander, plus extra to serve
  • Juice of 1/2 lemon
  • 1 red chili, de-seeded and thinly sliced
  • 8 cherry tomatoes, halved
  • Rice and salad, or new potatoes and vegetables, to serve

Method

  1. Heat oven to 200C/180C fan and arrange the chicken in a large ovenproof dish. Beat the cheese, korma paste and the 1 tbsp coriander together with a squeeze of lemon. Squeeze the remaining lemon over the chicken and spread the curry mix on top. Scatter over the chili and bake for 15 mins.

  2. Remove from the oven, add the tomatoes to the dish then return to cook for another 10 mins. Scatter with more coriander and serve with rice and salad or new potatoes and vegetables

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