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Quick Warming Chettinad Style Chicken Breast Curry

Quick Warming Chettinad Style Chicken Breast Curry

with Green Beans and Baby Spinach
4.0(69)
Emma Blanchet
Emma BlanchetUpdated on June 06, 2026
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
570 kcal
Protein
: 
40.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

80 grams

Green Beans

240 grams

Diced British Chicken Breast

25 grams

Chettinad Style Paste

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

35 grams

Caramelised Onion Paste

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

Energy (kJ)2385 kJ
Energy (kcal)570 kcal
Fat11.5 g
of which saturates2.4 g
Carbohydrate75.2 g
of which sugars11.1 g
Dietary Fibre5.2 g
Protein40.7 g
Salt3.5 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Sieve
•Kettle
•Lid
•Large Saucepan
•Pan

Instructions

PDF
Get Started
1

a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with ¼ 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.

d) While the rice cooks, trim the green beans, then cut into thirds. 

Prep Time
2

a) Next, 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Add the Flavour
3

a) Once the chicken has browned, add the Chettinad style paste and fry until fragrant, 1-2 mins. 

b) Next, add the passata, chicken stock paste, green beans, sugar and water for the sauce (see pantry for both amounts).

Simmer Simmer
4

a) Bring the sauce to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

All Together Now
5

a) Once thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins. 

b) Stir through the caramelised onion paste and remove from the heat.

c) Break up the chicken into large chunks using a wooden spoon. Season with salt and pepper. 

Serve
6

a) Share the rice and curry between your bowls. 

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