Chicken and Spinach Curry
with Rice and Mango Chutney
- Mustard
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & Spinach Curry, Rice & Chutney in just 20 minutes for a delicious and speedy meal.
Ingredients
150
Basmati Rice
1
Onion
1
Garlic Clove
½
Green Chilli
260
Diced Chicken Thigh
50
Korma Curry Paste
(Contains: Mustard)
30
Tomato Puree
1
Tomato Passata
1
Chicken Stock Powder
1
Coriander
100
Baby Spinach
40
Mango Chutney
Not included in your delivery
100
Water
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When boiling, add the rice and cook for 12 mins. b) Drain in a sieve and return to the pan, cover with a lid until ready to serve.
a) Meanwhile, halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Halve the chilli lengthways, deseed then finely chop.
a) Heat a drizzle of oil in a large frying pan. b) Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins. c) Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.
a) Add the korma paste, garlic, half the green chilli (add less if you don't like heat!), and tomato puree. b) Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock powder and bring to a simmer. c) Season with salt and pepper and simmer until thickened, 6-8 mins. d) Meanwhile, roughly chop the coriander (stalks and all).
a) Add the spinach to the sauce a handful at a time until it's wilted and piping hot, 1-2 mins. b) Simmer until the sauce has reduced slightly, the chicken is cooked and the flavours have developed, 3-4 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle. d) Stir the mango chutney and half the coriander through the curry. e) Taste and season with more salt and pepper if you like.
a) Stir the remaining coriander through the rice. b) Divide the rice and curry between your bowls. c) Top with the remaining green chilli. d) Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, well-balanced curry with a lovely sweet-and-spicy depth; the mango chutney adds a fruity note, though some find it a little too sweet.
- Ease of prep: Quick and straightforward to put together, with most finding it ready in around 20 minutes as described.
- Suggestions: Reduce the water slightly if you prefer a thicker sauce, and consider adding a dollop of yoghurt or crème fraîche to balance the heat or round out the flavour. Adding extra vegetables such as peppers or courgettes, or stirring in chickpeas, helps bulk out the dish nicely.
- Next-day meals: Leftovers reheat well and some find the flavours deepen overnight, making it a great dish to prepare ahead.
- Spice level: The chilli is easy to adjust — leave it out entirely for a mild, family-friendly result, or keep the seeds in for a more noticeable kick. Some find the full recipe milder than expected even with all the chilli included.
- Texture: A handful of reviewers suggest adding cashew nuts or toasted almonds for a satisfying crunch that lifts the finished dish.
