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Creamy Chicken Masala

Creamy Chicken Masala

with Fluffy Rice

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Packed with butternut squash and spinach chef Mimi's take on this classic curry recipe won’t disappoint. Packing a serious flavour punch from our specially made tandoori Masala spice blend, and made perfectly creamy by the addition of soured cream this is the perfect thing to enjoy for your next curry night.


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

150 grams

Basmati Rice

210 grams

Diced Chicken Thigh

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

1 pot(s)

Tandoori Masala Spice

1 pack(s)

Tomato Passata

75 milliliter(s)

Water for Curry

1 sachet

Vegetable Stock Powder


1 bag(s)

Baby Spinach

75 grams

Sour Cream


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2849 kJ
Energy (kcal)681 kcal
Fat19.0 g
of which saturates7.0 g
Carbohydrate92 g
of which sugars20.0 g
Protein48 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread in a single layer. Roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.


Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid, stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium high heat. Once boiling, turn the heat down to its lowest setting. 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).


While the squash and rice cook, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chopped chicken and season with salt and pepper. Cook until the chicken is browned on the outside, 4-5 mins. Stir occasionally.


Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).Trim the spring onions, slice thinly and keep to the side. Once the chicken has browned, add the red onion and cook until softened, 5-6 mins. Stir occasionally.


Add in the garlic and tandoori spice (add less if you don't like heat). Stir and cook for 1 minute. Pour in the passata, water (see ingredients for amount) and the stock powder. Bring to the boil, then reduce the heat to medium. Simmer until reduced by half, 5-6 mins. Add the spinach in handfuls, stir through and cook until wilted, 2-3 mins. Add the sour cream, stir into the sauce until combined, then remove from the heat.


Add the roasted squash to the curry and stir everything together. TIP: Warm the curry through on a low heat if necessary, adding a splash of water if necessary. Taste and add salt and pepper if you feel it needs it. Serve the rice in bowls and spoon the curry on top. Sprinkle over the spring onion and enjoy!