Chicken, Chickpea and Spinach Korma
Three Steps | Ready in 10
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.
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.
Ingredients
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
Utensils
Instructions
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!
