We love good Chicken & Spinach Curry, Rice & Chutney and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Korma Curry Paste(ContainsMustard)
Vegetable Stock Powder(ContainsCelery)
Mango Chutney 40g
a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) 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. d) Chop the paneer into 2cm chunks.
a) Heat a drizzle of oil in a large frying pan. b) Once hot, add the paneer 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, then add the passata, water and stock powder then 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 wilted. b) Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. c) When everything is ready, stir the mango chutney and half the coriander through the curry. d) Taste and season with more salt and pepper if you like.
a) Stir the remaining coriander through the rice. b) Divide the rice and curry between your bowls. c) Top with the remaining green chilli. Enjoy!