Tandoori Chicken Masala Curry
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Tandoori Chicken Masala Curry

with Spinach, Basmati Rice and Crispy Onions

Family Friendly
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 Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

240 grams

Diced Chicken Thigh

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



Nutritional information

Energy (kJ)3365 kJ
Energy (kcal)804 kcal
Fat37.7 g
of which saturates18.2 g
Carbohydrate84.3 g
of which sugars15.6 g
Protein39 g
Salt2.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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 for 1 min, until fragrant. 


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.