Creamy Chicken Korma with Spinach and Beans Dinner
with Tandoori Chicken Burrito Lunch
- Milk
- Mustard
- Cereals containing gluten
- Celery
- May contain traces of allergens
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
Ingredients
1
Chicken Stock Powder
150
Greek Style Natural Yoghurt
(Contains: Milk)
150
Green Beans
225
Basmati Rice
1
Onion
470
Diced Chicken Thigh
1
Garlic Clove
½
Lemon
100
Korma Curry Paste
(Contains: Mustard)
4
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
1
Green Pepper
(May contain traces of: Celery)
125
Baby Spinach
1
Red Onion
2
Mayonnaise
1
Coriander
Not included in your delivery
300
Water for the Curry
450
Water for the Rice
Utensils
Instructions
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!
