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Chicken and Spinach Curry
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.

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

1

Garlic Clove**

½

Green Chilli

50

Korma Curry Paste

(Contains: Mustard)

¾

Garam Masala

260

Diced British Chicken Thigh

1

Tomato Passata

10

Chicken Stock Paste

100

Baby Spinach

40

Mango Chutney

Not included in your delivery

100

Water for the Sauce

20

Butter

Nutritional information

Energy (kJ)3063 kJ
Energy (kcal)732 kcal
Fat27.8 g
of which saturates10.1 g
Carbohydrate86.7 g
of which sugars18.6 g
Protein39.8 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

Cook the Rice
1

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.

Get Prepped
2

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

c) Halve the chilli lengthways, deseed, then finely chop.

Build the Flavour
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) ) Once hot, add the korma style paste, garam masala, garlic and half the green chilli (add less if you'd prefer things milder) to the pan. Cook, stirring, for 1 min.

Curry Up
4

a) 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. 

b) Lower the heat slightly and simmer until thickened, 10-12 mins.

Add the Spinach
5

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.

Serve
6

a) Fluff up the rice with a fork, then share between your bowls.

b) Top with the chicken curry.

b) Finish with a sprinkle of the remaining green chilli.

c) Enjoy!

Meal right image

Explore Similar Recipes

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