Chicken Breast and Spinach Curry
with Basmati Rice and Mango Chutney
We love Chicken Breast and Spinach Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
150
Basmati Rice
1
Onion
1
Garlic Clove
½
Green Chilli
260
Diced Chicken Breast
50
Korma Curry Paste
(Contains Mustard)
30
Tomato Puree
1
Tomato Passata
10
Chicken Stock Paste
1
Coriander
100
Baby Spinach
40
Mango Chutney
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice. When boiling, add the rice and cook for 12 mins. b) 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.
a) Heat a drizzle of oil in a large frying pan. b) Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. 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 (careful, it's hot - add less if you don't like heat), and tomato puree. b) Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock paste and 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 it's wilted and piping hot, 1-2 mins. b) Simmer until the sauce has reduced slightly, the chicken is cooked and the flavours have developed, 3-4 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle. d) Stir the mango chutney and half the coriander through the curry. e) Taste and season with more salt and pepper as 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. d) Enjoy!
MOD Step 3: If you've opted to get chicken breast instead of chicken thigh, cook the chicken in the same way, then continue with the recipe as instructed.
