Chicken Breast and Spinach Curry
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Chicken Breast and Spinach Curry

Chicken Breast and Spinach Curry

with Basmati Rice and Mango Chutney


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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Garlic Clove

½ unit(s)

Green Chilli

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

North Indian Style Spice Mix

240 grams

Diced British Chicken Breast

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

40 grams

Mango Chutney

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2801 kJ
Energy (kcal)670 kcal
Fat17.6 g
of which saturates7.1 g
Carbohydrate83.2 g
of which sugars18.1 g
Protein42.4 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.


a) Peel and grate the garlic (or use a garlic press).

b) Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).


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

b) Once hot, stir in the korma style paste, North Indian style spice mix, garlic and half the green chilli (add less if you'd prefer things milder). Cook, stirring, for 1 min.


a) Stir in the diced chicken, passata, water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and season with salt and pepper.

b) Lower the heat slightly and simmer until the sauce has thickened and the chicken is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 


a) Once thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the mango chutney and butter (see pantry for amount).

c) Taste and season with salt and pepper if needed.


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

b) Top with the chicken curry.

c) Finish with a sprinkle of the remaining green chilli.



Step 4 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.