Chicken, Chickpea and Spinach Korma

Name: Chicken, Chickpea and Spinach Korma Three Steps | Ready in 10
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Shallot; 1 unit(s) Chickpeas; 1 sachet Korma Curry Paste; 200 milliliter(s) Coconut Milk; 75 milliliter(s) Water; 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 40g

Three Steps | Ready in 10

Extra Rapid

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.

Allergens:Mustard•Celery

Preparation Time10 minutes

Difficulty levelLevel 2

Ingredients

serving amount

Ingredients

serving amount

1 unit(s)

Shallot

1 unit(s)

Chickpeas

1 sachet

Korma Curry Paste

(ContainsMustard)

200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

(ContainsCelery)

240 grams

Cooked Pulled Chicken

1 pack(s)

Baby Spinach

1 unit(s)

Steamed Basmati Rice

1 unit(s)

Mango Chutney 40g

Not included in your delivery

75 milliliter(s)

Water

Nutritional information

Energy (kJ)2870 kJ

Energy (kcal)686 kcal

Fat29.0 g

of which saturates18.0 g

Carbohydrate57 g

of which sugars6.0 g

Dietary Fiber1 g

Protein45 g

Salt4.0 g

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Utensils

•Cutting board

•Frying Pan

•Knife

•Sieve

•Plate

InstructionsPDF

Instructions

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!