Chicken and Spinach Curry
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Chicken and Spinach Curry

Chicken and Spinach Curry

with Rice and Mango Chutney

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & Spinach Curry, Rice & Chutney in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Spicy
Allergens:
Mustard

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 Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Onion

1

Garlic Clove

½

Green Chilli

260

Diced Chicken Thigh

50

Korma Curry Paste

(Contains Mustard)

30

Tomato Puree

1

Tomato Passata

1

Chicken Stock Powder

1

Coriander

100

Baby Spinach

40

Mango Chutney

Not included in your delivery

100

Water

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Nutritional information

Energy (kcal)714 kcal
Energy (kJ)2987 kJ
Fat21 g
of which saturates5 g
Carbohydrate90 g
of which sugars24 g
Protein40 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Lid
Chopping Board
Garlic Press
Knife
Grill Pan
Bowl

Instructions

Get Started!
1

a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When boiling, add the rice and cook for 12 mins. b) Drain in a sieve and return to the pan, cover with a lid until ready to serve.

Get Prepped
2

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

Start Cooking!
3

a) Heat a drizzle of oil in a large frying pan. b) Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins. c) Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.

Add Flavour
4

a) Add the korma paste, garlic, half the green chilli (add less if you don't like heat!), and tomato puree. b) Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock powder and bring to a simmer. c) Season with salt and pepper and simmer until thickened, 6-8 mins. d) Meanwhile, roughly chop the coriander (stalks and all).

Finish Up!
5

a) Add the spinach to the sauce a handful at a time until it's wilted and piping hot, 1-2 mins. b) Simmer until the sauce has reduced slightly, the chicken is cooked and the flavours have developed, 3-4 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle. d) Stir the mango chutney and half the coriander through the curry. e) Taste and season with more salt and pepper if you like.

Serve!
6

a) Stir the remaining coriander through the rice. b) Divide the rice and curry between your bowls. c) Top with the remaining green chilli. d) Enjoy!