Chicken and Spinach Korma
with Garlic Rice and Flaked Almonds
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Spinach Korma in just 20-25 minutes for a delicious and speedy meal.
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.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 pack(s)
Diced British Chicken Breast
30 grams
Tomato Puree
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
½ tbsp
Oil for Cooking
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
b) Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and cook for 30 secs.
c) Stir in the rice and cook until coated, 1 min. Add 1/4 tsp salt and the boiled water and cook for 10-12 mins.
d) 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) Add the tomato puree, korma curry paste and remaining garlic to the pan. Cook until fragrant, 1-2 mins.
b) Add the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat to medium and cover with a lid.
c) Simmer until the chicken is cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Remove the lid from the curry and stir through the creme fraiche and honey (see pantry for amount).
b) Bring to the boil, then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Remove from the heat.
a) Fluff the rice up with a fork and stir through the butter (see pantry for amount).
b) Taste the curry, and season with salt and pepper if needed.
a) Share the rice between your bowls.
b) Top with the chicken korma.
c) Sprinkle over the flaked almonds to finish.
Enjoy!
