HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken Korma With Spinach And Beans Dinner
Creamy Chicken Korma with Spinach and Beans Dinner

Creamy Chicken Korma with Spinach and Beans Dinner

with Tandoori Chicken Burrito Lunch

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We love a good Creamy Chicken Korma with Spinach & Beans for dinner with a Tandoori Chicken Burrito lunch. This deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

The Nutritional Values table below is only for the dinner portion.

The Nutritional Values for the lunch portion are as follows; Serving Size: 492g KJ:3002 Kcal:716 Fat:26 Sat Fat:6 Carb: 77 Sugar: 11 Protein: 38 Salt: 2.42

Allergens:MustardMilkCereals containing GlutenEgg

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 conflict 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

490 grams

Diced Chicken Thigh

2 sachet

Korma Style Paste


150 grams

Greek Style Yoghurt


1 unit(s)


1 pack(s)

Green Beans

1 bag(s)

Baby Spinach

1 sachet

Chicken Stock Powder

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

225 grams

Basmati Rice

1 unit(s)

Green Pepper

1 unit(s)

Red Onion

½ unit(s)


1 bag(s)


1 clove

Garlic Clove

300 milliliter(s)

Water for Curry

2 sachet


(ContainsMustard, Egg)

Not included in your delivery

450 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Energy (kcal)860 kcal
Fat42.0 g
of which saturates8.0 g
Carbohydrate77 g
of which sugars11.0 g
Protein38 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the brown onion. Halve the lemon. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve and peel the red onion and cut into thin wedges. Roughly chop the coriander (stalks and all).


Pop the chicken into a bowl with a third of the yoghurt, half the korma paste, a squeeze of lemon juice and a drizzle of oil, season with salt and pepper. Mix well and set aside. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).Once cooked, stir half the coriander through the rice.


Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the brown onion and cook, stirring, until soft and golden, 6-8 mins. Add the remaining korma paste and garlic and cook, stirring, for 1 minute. Add the water (see ingredients for amounts) with the chicken stock powder and mix well. Simmer for 5 mins until slightly thickened.Meanwhile, preheat your grill to high and line a baking tray with foil. Lay the chicken and marinade out on the foil making sure it is spread out evenly. Grill until golden and slightly charred, 22-25 mins. Turn the chicken halfway.


While the chicken is grilling, add the green beans to the curry and cover with a lid (or some foil) and cook over medium heat until tender, 5-6 mins. Once the chicken is cooked, transfer to a plate. Pop the green peppers and red onion on the tray, drizzle with oil and season with salt and pepper. Spread out to a single layer and pop under the grill until browned, 3-6 mins.


Reserve 2 portions of the chicken then add the rest to the curry. Add the spinach a handful at a time and stir until wilted. Taste and season with more salt and pepper if you like. Stir the remaining yoghurt and add a splash of water if you like. Divide some of the rice between bowls (reserving the remainder for your lunch wraps) and serve the curry with it. Enjoy!


When you're ready to pack your lunch, mix the mayo with the remaining coriander, a squeeze of lemon juice and season with salt and pepper. Lay the wraps between boards, divide the remaining rice between the wraps, top with the reserved chicken and divide the grilled pepper and red onion and spoon over the yoghurt and coriander mixture. Wrap in foil. Refrigerate. At lunchtime, enjoy cold. (Or for ultimate freshness, keep the fillings separate and assemble when you are ready to eat them). Enjoy!