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Chicken Saag Curry

Chicken Saag Curry

with Basmati Rice and Crispy Onions

Fragrant and gently spiced, Pasanda style seasoning is the perfect match for any rich and creamy curry. Made with spices common in Indian cuisine, this spice mix contains ingredients such as ground cumin, turmeric, cardamom and crushed black pepper.

Family Friendly
High Protein
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time15 minutes


serving amount

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

30 grams

Tomato Puree

1 sachet(s)

Pasanda Style Seasoning

240 grams

Diced British Chicken Breast

10 grams

Vegetable Stock Paste

(Contains Celery)

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



Nutritional information

Energy (kJ)3103 kJ
Energy (kcal)742 kcal
Fat27.9 g
of which saturates15.4 g
Carbohydrate84.1 g
of which sugars15.5 g
Protein41.6 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan


Cook the Rice

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.

Fry the Spice

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. Fry for 1 min.

Poach the Chicken

a) Add the diced chicken, water for the curry (see pantry for amount), veg 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.

Hello Mango

a) Once the chicken is cooked, stir the mango chutney through the curry.

b) Season with salt and pepper.

Add the Spinach

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 until melted (see pantry for amount).

c) Taste and add more salt and pepper if needed. 

Serve Up

a) Share the rice between your bowls.

b) Spoon over the chicken saag curry.

c) Top with the crispy onions to finish.