Chicken Saag Curry
with Basmati Rice and Crispy Onions
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Saag Curry in just 20-25 minutes for a delicious and speedy 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
2 unit(s)
Garlic Clove**
150 grams
Basmati Rice
30 grams
Tomato Puree
1 sachet(s)
Pasanda Style Seasoning
1 pack(s)
Diced British Chicken Breast
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Mango Chutney
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Not included in your delivery
150 milliliter(s)
Water for the Curry
20 grams
Butter
Utensils
Cooking Instructions and Tips
a) Boil a half-full kettle.
b) While it comes to the boil, peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the garlic, tomato puree and pasanda style seasoning.
c) Fry for 1 min.
a) Add the chicken, water for the curry (see pantry for amount), chicken stock paste and creme fraiche to the frying pan. Stir to combine.
b) Bring to a boil, then lower the heat.
c) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Once the chicken is cooked, stir the mango chutney through the curry.
b) Season with salt and pepper.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat.
b) Stir in the butter unitl melted (see pantry for amount).
c) Taste and add more salt and pepper if needed.
a) Share the rice between your bowls.
b) Spoon over the chicken saag curry.
c) Top with the crispy onions to finish.
Enjoy!
