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Chicken Breast and Spinach Curry
Chicken Breast and Spinach Curry

Chicken Breast and Spinach Curry

with Basmati Rice and Mango Chutney

Recipe Development Team
Recipe Development TeamPublished on August 19, 2022
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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Breast and Spinach Curry in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
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**

50

Korma Curry Paste

(Contains: Mustard)

1

Garam Masala

260

Diced Chicken Breast

½

Finely Chopped Tomatoes

10

Chicken Stock Paste

100

Baby Spinach

40

Mango Chutney

Not included in your delivery

100

Water for the Sauce

½

Sugar for the Sauce

20

Butter

Nutritional information

Energy (kcal)668 kcal
Energy (kJ)2795 kJ
Fat17.6 g
of which saturates7.1 g
Carbohydrate86.5 g
of which sugars19.5 g
Protein42.4 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Garlic Press
•Pan

Cooking Instructions and Tips

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.

Garlic Time
2

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

Build the Flavour
3

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

b) Add the korma style paste, garam masala and garlic. Cook, stirring, for 1 min.

Curry Up
4

a) Stir the chicken, chopped tomatoes, water and sugar for the sauce (see pantry for both amounts) and chicken stock paste into the pan. 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, 8-10 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. Add a splash more water if you feel it needs it. 

Serve
6

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

b) Top with the chicken curry.

c) Enjoy!

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