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Chicken, Chickpea and Spinach Korma

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.

Tags:

Spicy

Allergens:

Mustard

The quantities provided above are averages only.

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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

100

Baby Spinach

40

Mango Chutney

1

Chicken Stock Powder

1

Echalion Shallot

200

Cooked Pulled Chicken

1

Chickpeas

1

Steamed Basmati Rice

50

Korma Curry Paste

(Contains: Mustard)

Not included in your delivery

75

Water

Nutritional information

Energy (kcal)742 kcal

Energy (kJ)3105 kJ

Fat30 g

of which saturates18 g

Carbohydrate69 g

of which sugars16 g

Protein42 g

Salt3.9 g

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

Utensils

•Chopping Board

•Sieve

•Grill Pan

•Knife

•Plate

Instructions

Get Started!

1

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.

Simmer!

2

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.

Finish Up

3

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!

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