Chicken and Spinach Curry
with Rice and Mango Chutney
- Mustard
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.
Ingredients
150
Basmati Rice
1
Onion
1
Garlic Clove
½
Green Chilli
260
Diced Chicken Thigh
50
Korma Curry Paste
(Contains: Mustard)
30
Tomato Puree
1
Tomato Passata
1
Chicken Stock Powder
1
Coriander
100
Baby Spinach
40
Mango Chutney
Not included in your delivery
100
Water
Utensils
Instructions
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the authentic, rich taste; some found it too sweet due to the mango chutney, while others appreciated the balance of spices.
- Ease of prep: Customers praised how quick and simple this curry was to make, often ready in about 20 minutes.
- Suggestions: Consider adding more vegetables like peppers or chickpeas; some preferred chicken breast over thighs for leaner meat.
- Next-day meals: Several noted the curry tasted even better the next day, with flavours developing further.
- Spice level: While some found it perfectly spiced, others suggested adding more chilli for those who prefer extra heat.
