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Patak's Chicken Korma and Spinach Curry

Patak's Chicken Korma and Spinach Curry

with Garlic Butter Rice and Crispy Onions

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Allergens:
Peanut
•Nuts
•Mustard
•Milk
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Garlic Clove**

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 bunch(es)

Coriander

1 pot(s)

Patak's Korma Paste

(Contains: Peanut, Nuts, Mustard May contain traces of: Peanut, Nuts, Mustard)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

30 grams

Butter

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3142 kJ
Energy (kcal)751 kcal
Fat30.9 g
of which saturates17.7 g
Carbohydrate81.8 g
of which sugars13.6 g
Dietary Fibre2.3 g
Protein38.9 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Lidded saucepan
•Large Frying Pan
•Chopping Board
•Knife

Instructions

1

Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

Once the butter has melted, add half the garlic and stir-fry for 30secs. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. 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).

2

While the rice is cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the diced chicken to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

While the chicken fries, roughly chop the coriander (stalks and all). 

4

Once the chicken has browned, add the Patak's Korma Paste (see ingredients for amount) and garlic. Stir-fry for 30 secs.

Next, stir in the water for the curry (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat so the sauce simmers gently.

Cook until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once the chicken is cooked and the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat then stir in the creme fraiche and mango chutney. Season with salt and pepper. 

6

Share the garlic butter rice out between your serving bowls and spoon over the Patak's Korma curry. 

Garnish with the coriander and crispy onions to finish. 

Enjoy! 

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