Chicken and Spinach Curry

Name: Chicken and Spinach Curry with Rice and Mango Chutney
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 150 Basmati Rice; 1 Onion; 1 Garlic Clove**; ½ Green Chilli; 260 Diced Chicken Thigh; 50 Korma Curry Paste; 30 Tomato Puree; 1 Tomato Passata; 1 Chicken Stock Powder; 1 Coriander; 100 Baby Spinach; 40 Mango Chutney; 100 Water

with Rice and Mango Chutney

Get 50% off 1st box + free dessert for life!

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.

Tags:

Rapid

•Spicy

Allergens:

Senf

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Onion

Garlic Clove**

Green Chilli

260

Diced Chicken Thigh

Korma Curry Paste

(Contains: Senf)

Tomato Puree

Tomato Passata

Chicken Stock Powder

Coriander

100

Baby Spinach

Mango Chutney

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)714 kcal

Energy (kJ)2987 kJ

Fat21 g

of which saturates5 g

Carbohydrate90 g

of which sugars24 g

Protein40 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Lid

•Chopping Board

•Garlic Press

•Knife

•Grill Pan

•Bowl

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.