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Chicken and Spinach Curry

Chicken and Spinach Curry

with Basmati Rice and Mango Chutney

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Spinach Curry 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

1 sachet(s)

Korma Style Paste


1 sachet(s)

Garam Masala

280 grams

Diced Chicken Thigh

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

1 sachet(s)

Mango Chutney

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3254 kJ
Energy (kcal)778 kcal
Fat29.0 g
of which saturates9.9 g
Carbohydrate86.8 g
of which sugars21.7 g
Protein41.1 g
Salt3.5 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) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, 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 on medium-high heat.
b) Once hot, add the onion and cook, stirring, until softened, 3-4 mins.


a) Stir in the korma style paste, garam masala, garlic and half the green chilli (careful, it's hot - add less if you don't like heat). Cook, stirring, for 1 min.
b) Add the chicken, passata, water for the sauce (see ingredients for amount) and chicken stock paste, then bring to the boil. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Season with salt and pepper, then lower the heat and simmer until thickened, 8-10 mins.


a) Once thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
b) Simmer until the sauce has reduced slightly and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Stir through the mango chutney and butter (see ingredients for amount).
d) Taste and season with salt and pepper if needed.


a) Fluff up the rice with a fork, then divide between your bowls.
b) Top with the chicken curry.
c) Finish with a sprinkle of the remaining green chilli.