Korma and Rice

Servings: 2


  • 15ml (1tbsp) vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 30ml (2tbsps) korma paste
  • 200g chicken thighs or breast pieces, or 1 x 400g can chickpeas (240g drained)
  • 30g (2tbsps) sultanas
  • 100ml chicken or vegetable stock
  • 1 bottle Fortisip Compact, neutral flavour
  • Small bunch fresh coriander, chopped
  • 1 packet (250g) ready to heat Basmati or Pilau rice


  1. Heat the oil in a small frying pan
  2. Cook the onion and garlic over a gentle heat for five minutes
  3. Add the korma pasta and cook for one minute
  4. Add the chicken pieces (or chickpeas) and cook for five minutes
  5. Add the sultanas and stock, and cook for 20 minutes or until the chicken is cooked thoroughly
  6. Stir in the bottle of Fortisip Compact and heat for one minute**
  7. Garnish with fresh coriander
  8. Heat the rice as per the packet instructions

Top Tip

The curry (but not the rice) can be frozen


*Allergens may be present, please check individual product and ingredients labels. If concerned about allergens please contact your healthcare professional.

**Cooking Fortisip Compact may reduce the vitamin and mineral content of the product If you have any concerns please speak to your healthcare professional.