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Chicken, Chickpea and Spinach Korma

Chicken, Chickpea and Spinach Korma

Three Steps | Ready in 10

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Looking for a tasty midweek dinner option? Try cooking up our Chicken, Chickpea and Spinach Korma in just 10 minutes for a balanced and tasty 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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 sachet

Korma Style Paste


200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

240 grams

Cooked Pulled Chicken

1 pack(s)

Baby Spinach

1 unit(s)

Steamed Basmati Rice

1 unit(s)

Mango Chutney

Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3105 kJ
Energy (kcal)742 kcal
Fat30.0 g
of which saturates18.0 g
Carbohydrate69 g
of which sugars16.0 g
Protein42 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Halve, peel and thinly slice the shallot. b) Drain and rinse the chickpeas in a sieve. c) Heat a drizzle of oil in a large frying pan over medium high heat. d) Once hot, add the shallot and cook, stirring, until soft, 2-3 mins. e) Add the korma paste and cook, stirring, until fragrant, 1 minute. 


a) Add the coconut milk, water (see ingredients for amount) and chicken stock powder and stir well to combine. b) Add the chicken and chickpeas, stir and season with salt and pepper. c) Bring to a simmer and cook until slightly thickened and everything is piping hot, 2-3 mins. d) Add the spinach a handful at a time, stirring, until wilted, 2-3 mins. e) While the spinach is wilting, heat the rice according to pack instructions.


a) When everything is ready, stir the mango chutney through the curry. Taste and season with salt and pepper if it needs it. b) Divide the rice between plates and top with the curry. Enjoy!