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Chicken, Chickpea and Spinach Korma

with Mango Chutney and Rice

Recipe Development TeamUpdated on November 03, 2025

4.4

(425)

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Allergens:

Mustard

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

200 milliliter(s)

Coconut Milk

100 grams

Baby Spinach

40 grams

Mango Chutney

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

200 grams

Cooked Pulled Chicken

1 carton(s)

Chickpeas

1 pouch(es)

Steamed Basmati Rice

50 grams

Korma Curry Paste

(Contains: Mustard)

Not included in your delivery

75 milliliter(s)

Water

Nutritional information

Energy (kJ)972 kJ

Energy (kcal)232 kcal

Fat6.9 g

of which saturates1.1 g

Carbohydrate29.1 g

of which sugars14.3 g

Dietary Fibre8.8 g

Protein9.5 g

Salt1.8 g

Potassium388.7 mg

Calcium65.9 mg

Iron1.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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.

3

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!

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