Vindaloo Style Chicken Curry
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Vindaloo Style Chicken Curry

Vindaloo Style Chicken Curry

with Rice and Spinach

We love good Curry and this deliciously simple, chef-curated Vindaloo Style recipe with Chicken and Rice doesn't disappoint. Time to bust out the pots and pans!

Tags:
Extra spicy
Allergens:
Sulphites

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
DifficultyMedium

Ingredients

serving amount

100

Baby Spinach

15

Cider Vinegar

(Contains Sulphites)

1

Goan Xacuti Spice

1

Chicken Stock Powder

150

Basmati Rice

15

Honey

1

Onion

260

Diced Chicken Thigh

1

Tomato Passata

30

Tomato Puree

1

Garlic Clove

1

Red Chilli

½

Ginger

Not included in your delivery

100

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)629 kcal
Energy (kJ)2630 kJ
Fat15 g
of which saturates4 g
Carbohydrate82 g
of which sugars18 g
Protein40 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Started!
1

Pop the chicken into a bowl with the vinegar and half the Goan curry powder. Season with salt and pepper, stir together and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken.

Cook the Rice
2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Get Prepped!
3

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the ginger. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press).

Curry Time!
4

Heat a drizzle of oil in a large frying pan over medium high heat. Once hot add the chicken and stir fry until golden brown all over, 5-6 mins. Add the onion and cook until soft, a further 3-4 mins. Add the garlic, chilli, ginger and remaining Goan curry powder. TIP: Add less curry powder and chilli if you don't like heat - they are very spicy! Cook, stirring, for 1 minute.

Finish the Curry!
5

Add the passata, water (see ingredients for amount), chicken stock powder, tomato puree and honey to the pan with the chicken. Season with salt and pepper, bring to a simmer and cook until thick and tomatoey, 7-9 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Add the spinach to the curry a handful at a time until wilted. Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Taste and season with salt and pepper if you like.

Serve!
6

Fluff up the rice with a fork and divide between bowls. Top with the curry and enjoy!