Korma chicken & Rice

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Discover our recipe of korma chicken simmered in a sauce of almonds, coconut and spices cooked according to the culinary tradition of northern India.

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In a microwave oven

  1. Pierce the film of the container
  2. Heat for 2 minutes at full power.

15 minutes in a bain-marie

  1. Plunge the container into simmering water for about 15 minutes.
  2. Run it quickly under cold water before opening the lid.

Cooked rice 36%, water, chicken meat 20.5% (French origin), coconut milk 8.3%, spices and herbs 2.9%, onions, grated coconut, tomato paste, starch, flaked almonds 0.7%, cream (milk cream, stabilizer: carrageenan), salt, rapeseed oil, wheat fiber, stabilizer: triphosphates.

May contain traces of cereals containing gluten, shellfish, soy, celery, mustard and fish.

Energy: 569 KJ / 135 kcal
Fat: 4g
of which saturated fatty acids: 2,5g
Carbohydrates: 16,5g
of which sugars: 0,2g
Dietary fiber: 1,4g
Protein: 7,8g
Salt: 0,74g
  • Before opening, store in a dry and temperate area.
  • After opening, store in the refrigerator in a tightly closed food container and consume within 2 days.

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