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Chicken and Spinach Curry

Chicken and Spinach Curry

with Rice and Mango Chutney

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & Spinach Curry, Rice & Chutney in just 20 minutes for a delicious and speedy meal.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)

Green Chilli

280 grams

Diced Chicken Thigh

50 grams

Korma Style Paste


1 sachet

Tomato Puree

1 pack(s)

Tomato Passata

1 sachet

Chicken Stock Powder

1 bunch(es)


100 grams

Baby Spinach

1 sachet

Mango Chutney

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat21.0 g
of which saturates5.0 g
Carbohydrate90 g
of which sugars24.0 g
Protein40 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When boiling, add the rice and cook for 12 mins. b) Drain in a sieve and return to the pan, cover with a lid until ready to serve.


a) Meanwhile, halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Halve the chilli lengthways, deseed then finely chop.


a) Heat a drizzle of oil in a large frying pan. b) Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins. c) Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.


a) Add the korma paste, garlic, half the green chilli (add less if you don't like heat!), and tomato puree. b) Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock powder and bring to a simmer. c) Season with salt and pepper and simmer until thickened, 6-8 mins. d) Meanwhile, roughly chop the coriander (stalks and all).


a) Add the spinach to the sauce a handful at a time until it's wilted and piping hot, 1-2 mins. b) Simmer until the sauce has reduced slightly, the chicken is cooked and the flavours have developed, 3-4 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle. d) Stir the mango chutney and half the coriander through the curry. e) Taste and season with more salt and pepper if you like.


a) Stir the remaining coriander through the rice. b) Divide the rice and curry between your bowls. c) Top with the remaining green chilli. d) Enjoy!