Ginger, Lime and Garlic Chicken Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ginger, Lime and Garlic Chicken Stew

Ginger, Lime and Garlic Chicken Stew

with Spinach and Basmati Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Ginger, Lime and Garlic Chicken Stew in just 20-25 minutes for a delicious and speedy meal.

High Protein
Calorie Smart
Cereals containing gluten

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 war 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 Time20 minutes
Cooking time15 minutes


serving amount

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

½ unit(s)


150 grams

Basmati Rice

15 grams

Ginger Puree

30 grams

Tomato Puree

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2620 kJ
Energy (kcal)626 kcal
Fat19.1 g
of which saturates14.4 g
Carbohydrate72.8 g
of which sugars6.9 g
Protein42.2 g
Salt3.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Fry the Chicken

a) Boil a half-full kettle.

b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.

c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep Time

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).

b) Zest and halve the lime (see ingredients for amount).

Cook the Rice

a) Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.

Simmer and Spice

a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.

b) Pour in the coconut milk, veg stock paste, sugar and water for the sauce (see pantry for both amounts), then stir together.

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.

Add the Spinach

a) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.

b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.

c) Taste and add more lime juice if needed and add a splash more water if it's a bit too thick.


a) Share the rice between your bowls and spoon the chicken stew on top.

b) Finish with a sprinkling of lime zest.