Diced Chicken Breast and Spinach Curry
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Diced Chicken Breast and Spinach Curry

Diced Chicken Breast and Spinach Curry

with Basmati Rice and Mango Chutney

Looking for a quick and tasty midweek dinner option? Try cooking up our Diced Chicken Breast and Spinach Curry 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
DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

1

Onion

1

Garlic Clove

½

Green Chilli

50

Korma Curry Paste

(Contains Mustard)

1

Garam Masala

260

Diced Chicken Breast

1

Tomato Passata

10

Chicken Stock Paste

100

Baby Spinach

40

Mango Chutney

Not included in your delivery

100

Water for the Sauce

20

Butter

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Nutritional information

Energy (kcal)694 kcal
Energy (kJ)2903 kJ
Fat17.8 g
of which saturates7.2 g
Carbohydrate91.6 g
of which sugars23.2 g
Protein43.3 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Garlic Press
Pan

Instructions

Cook the Rice
1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Get Prepped
2

a) While the rice cooks, 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.

Fry the Onion
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the onion and cook, stirring, until softened, 3-4 mins.

Curry Up
4

a) Stir in the korma style paste, garam masala, garlic and half the green chilli (careful, it's hot - add less if you'd prefer things milder). Cook, stirring, for 1 min.

b) Stir in the chicken, passata, water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

c) Lower the heat slightly and simmer until thickened, 10-12 mins.

Add the Spinach
5

a) Once thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

b) Simmer until the sauce has reduced slightly and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Stir through the mango chutney and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed.

Serve
6

a) Fluff up the rice with a fork, then share between your bowls.

b) Top with the chicken curry.

c) Finish with a sprinkle of the remaining green chilli.

Enjoy!