Chicken, Chickpea and Spinach Korma
with Mango Chutney and Rice
.
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.
1 unit(s)
Shallot
1 pack(s)
Chickpeas
1 sachet
Korma Style Paste
(ContainsMustard)200 milliliter(s)
Coconut Milk
1 sachet
Chicken Stock Powder
200 grams
Cooked Pulled Chicken
100 grams
Baby Spinach
1 unit(s)
Steamed Basmati Rice
1 unit(s)
Mango Chutney
Not included in your delivery
75 milliliter(s)
Water
Halve, peel and thinly slice the shallot.Drain and rinse the chickpeas in a sieve.Heat a drizzle of oil in a large frying pan over medium high heat.Once hot, add the shallot and cook, stirring, until soft, 2-3 mins. Add the korma paste and cook, stirring, until fragrant, 1 minute.
Add the coconut milk, water (see ingredients for amount) and chicken stock powder and stir well to combine.Add the chicken and chickpeas, stir and season with salt and pepper.Bring to a simmer and cook until slightly thickened and everything is piping hot, 2-3 mins.Add the spinach a handful at a time, stirring, until wilted, 2-3 mins.While the spinach is wilting, heat the rice according to pack instructions.
When everything is ready, stir the mango chutney through the curry. Taste and season with salt and pepper if it needs it. Divide the rice between plates and top with the curry. Enjoy!