Chicken and Spinach Curry

Name: Chicken and Spinach Curry with Basmati Rice and Mango Chutney
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 150 Basmati Rice; 1 Onion; 1 Garlic Clove**; ½ Green Chilli; 50 Korma Curry Paste; 1 Garam Masala; 260 Diced Chicken Thigh; 1 Tomato Passata; 10 Chicken Stock Paste; 100 Baby Spinach; 40 Mango Chutney; 100 Water for the Sauce; 20 Butter

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.

Tags:

Rapid

•Spicy

Allergens:

Mustard

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

DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

Onion

Garlic Clove**

Green Chilli

Korma Curry Paste

(Contains: Mustard)

Garam Masala

260

Diced Chicken Thigh

Tomato Passata

Chicken Stock Paste

100

Baby Spinach

Mango Chutney

Not included in your delivery

100

Water for the Sauce

Butter

Nutritional information

Energy (kcal)756 kcal

Energy (kJ)3164 kJ

Fat27.9 g

of which saturates10.1 g

Carbohydrate91.9 g

of which sugars23.2 g

Protein40.4 g

Salt3.6 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Pan

Instructions

a) Boil a full kettle.

b) Pour the boiled 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'd prefer things milder). Cook, stirring, for 1 min.

b) Stir in the chicken, passata, water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Lower the heat slightly and simmer until thickened, 10-12 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 pantry for amount).

d) Taste and season with salt and pepper if needed.