Family Favourite Tandoori Chicken Breast Masala
with Spinach, Basmati Rice and Crispy Onions
- Milk
- Cereals containing gluten
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using a classic with chicken, perfect for soaking up the delicious flavour of the masala curry sauce.
Ingredients
150 grams
Basmati Rice
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
1 sachet(s)
Tandoori Masala Mix
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Mango Chutney
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Not included in your delivery
125 milliliter(s)
Water for the Curry
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the chicken has browned, add the tomato puree, garlic and tandoori masala mix to the pan.
c) Mix well and cook until fragrant, 1 min.
a) Next, stir in the chicken stock paste and water for the curry (see pantry for amount).
b) Bring to the boil, then lower the heat so the sauce simmers gently.
c) Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the chicken is cooked, stir in the creme fraiche, mango chutney and butter (see pantry for amount) until the butter is melted.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Taste and season with salt and pepper if needed.
d) Remove from the heat. Add a splash more water if you feel it needs it.
a) Share the rice out between your serving bowls.
b) Spoon over the tandoori chicken masala curry.
c) Sprinkle over the crispy onions to finish.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The curry has a lovely depth of flavour from the tandoori spices and mango chutney, with a mild-to-medium heat that works well for families. Some found the creme fraiche made the sauce a touch too rich or sweet, so adjust to taste.
- Ease of prep: Quick and straightforward to cook, with very little hands-on time needed.
- Suggestions: Add a teaspoon of chilli powder to the tandoori mix if you prefer more heat; consider reducing the mango chutney slightly if you find the sauce too sweet. Fresh coriander in place of spinach was suggested by one reviewer as a way to bring a more pronounced curry flavour.
- Next-day meals: The curry keeps well and makes a satisfying lunch the following day, with several people noting generous leftovers.
- Portions: The dish is filling and has comfortably fed more people than the stated serving size on more than one occasion.
- Garnish: The crispy onions on top are a popular finishing touch that adds texture and flavour to the finished bowl.
