Chicken Breast and Spinach Curry
with Basmati Rice and Mango Chutney
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.
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
Red Onion
1
Garlic Clove
1
Red Chilli
50
Korma Curry Paste
(Contains Mustard)
1
Garam Masala
260
Diced Chicken Breast
1
Tomato Passata
10
Chicken Stock Paste
1
Coriander
100
Baby Spinach
40
Mango Chutney
Not included in your delivery
100
Water for the Sauce
20
Butter
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 tsp 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) While the rice cooks, halve, peel and chop the red 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) Add the korma style paste, garam masala, garlic and half the chilli (careful, it's hot - add less if you don't like heat).
b) Cook, stirring, for 1 min, then add the chicken, passata, water for the sauce (see ingredients for amount) and chicken stock paste, then bring to a simmer. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Season with salt and pepper and simmer until thickened, 8-10 mins.
d) Meanwhile, roughly chop the coriander (stalks and all).
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, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Stir through the mango chutney, butter (see ingredients for amount) and half the coriander.
d) Taste and season with salt and pepper if needed.
a) Fluff up the cooked rice with a fork and stir through the remaining coriander.
b) Divide the rice and curry between your bowls.
c) Top with the remaining red chilli. Enjoy!
STEP 4 MOD: If you've chosen to get chicken breast instead of chicken thigh, cook the recipe in the same way the instructions tell you to cook the chicken thigh.
