• 2 tsp vegetable oil
  • 1 small onion, sliced
  • Sainsbury's Tikka Chicken Breast Chunks 250g
  • Patak's korma sauce ½ jar
  • 250g Sainsbury's microwave basmati rice
  • 1 tbsp sultanas
  • 2 tbsp finely chopped coriander
  • 1 tbsp toasted flaked almonds


  1. 1

    Heat the oil in a small non-stick pan, add the onion and cook for 1 minute.

  2. 2

    Shake the jar of Patak's Korma sauce, and add half of the contents to the pan, then gently stir in the Sainsbury's cooked chicken tikka chunks. Bring to a steady simmer over a low heat for 5-8 minutes then add the sultanas - carry on cooking until piping hot. Stir occasionally. Meanwhile, cook the Basmati rice according to pack instructions. 

  3. 3

    Tip the hot rice into a bowl, fluff up with a fork then mix in the coriander and almonds. Divide between 2 shallow bowls and spoon on the hot curry.

  4. 4

    Tip: Refrigerate the remaining korma sauce for up to 5 days, add a spoonful or two of mayonnaise or Greek yogurt for a quick curried mayo dressing for prawns, cooked potatoes or chicken for a great curry. 

Nutritional Details

Each serving provides
  • Energy 3132kj 748kcal 37%
  • Fat 36.0g 51%
  • Saturates 10.8g 54%
  • Sugars 19.4g 22%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 724kj/173kcal

Each serving provides

74.0g carbohydrate 4.6g fibre 41.0g protein

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