Coriander Chicken Thigh Coconut Curry
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Coriander Chicken Thigh Coconut Curry

Coriander Chicken Thigh Coconut Curry

with Spinach and Basmati Rice

This Coriander Chicken Thigh Coconut Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein

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 Time40 minutes
Cooking time25 minutes


serving amount

1 unit(s)


3 unit(s)

Garlic Clove

1 bunch(es)


200 milliliter(s)

Coconut Milk

1 sachet(s)

Curry Powder Mix

3 unit(s)

British Chicken Thighs

150 grams

Basmati Rice

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

1 sachet(s)

Mustard Seeds

(Contains Mustard)

½ unit(s)


Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)3556 kJ
Energy (kcal)850 kcal
Fat43.7 g
of which saturates25.4 g
Carbohydrate80.2 g
of which sugars9.3 g
Protein43.5 g
Salt1.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Baking Tray
Aluminum Foil
Kitchen Shears


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the coriander (or use a food processor if you have one). Zest and halve the lime (see ingredients for amount).

In a medium bowl, combine the coconut milk, garlic, curry powder mix, coriander and half the lime juice. Mix together, then transfer 1 tbsp per person of the coconut mixture to another medium bowl along with the chicken thighs.

Season with salt and pepper, then mix well. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Cook the Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Chicken Time

Meanwhile, lay the marinated chicken onto a foil lined baking tray.

Roast on the middle shelf until brown and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove from the oven and set aside to rest for a couple of mins.

Curry Up

While the chicken is in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the onion to the pan and cook until softened, 8-10 mins. 

Add the mustard seeds and cook until they start to pop, 1-2 mins, then pour in the remaining coconut mixture, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Season with pepper, then bring to the boil. Reduce the heat to medium-low and simmer, 10-15 mins.

Add the Spinach

While everything's cooking, roughly chop the spinach with some scissors.

Once the sauce is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat and squeeze in the remaining lime juice. Taste and add salt and pepper if needed.

Finish and Serve

When everything's ready, cut the chicken into 2cm thick slices.

Fluff up the rice with a fork, then share between your bowls.

Top with the sliced chicken and spoon over the curry sauce to finish.