Rapid Coronation Chicken
with Peas, Spinach and Rice
A super speedy version of a coronation classic, this comforting curry can be ready in just 15 minutes. Only needing two pans to make, this dish is perfect for those evenings when you just need fantastic food fast!
Tags:
High Protein
Allergens:
Milk
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Basmati Rice
240 grams
Diced British Chicken Breast
1 sachet(s)
Curry Powder Mix
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
40 grams
Mango Chutney
120 grams
Peas
Not included in your delivery
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
1
- Boil a half-full kettle.
- Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
2
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Add the curry powder to the chicken. Cook, 30 secs.
- Stir in the chicken stock paste, creme fraiche and water (see pantry). Bring to the boil and simmer, 1-2 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir through the mango chutney, peas and butter (see pantry).
- Warm through, 1 min more. TIP: Add a splash of water if it's a little thick.
4
- Share the rice between your bowls.
- Top with the coronation chicken and sauce.
Enjoy!
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