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Chicken Breast and Spinach Curry

Chicken Breast and Spinach Curry

with Basmati Rice and Mango Chutney

Custom recipe
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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.


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 conflict 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.

Preparation Time20 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Red Chilli

1 sachet

Korma Style Paste


1 sachet

Garam Masala

280 grams

Diced Chicken Breast

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

1 bunch(es)


100 grams

Baby Spinach

1 sachet

Mango Chutney

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2931 kJ
Energy (kcal)701 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate87 g
of which sugars20.0 g
Protein46 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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!