Palak Chicken Breast Curry
with Basmati Rice and Crispy Onions
'Palak' is Hindi for spinach, the iron-rich leafy green in this mildly spiced, creamy curry - not to be confused with 'saag', which means any kind of leafy greens! Chicken is the perfect vehicle for soaking up the delicious flavours.
The quantities provided above are averages only.
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
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
Curry Powder Mix
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
¼ tsp
Salt
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the diced chicken to a medium bowl.
Sprinkle over the flour and salt (see pantry for both amounts). Toss together so the chicken is nicely coated. IMPORTANT: Wash hands and utensils after handling raw meat.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Meanwhile, clean out the chicken bowl. Once the chicken is crispy, transfer it to the (now clean) bowl and set aside for later. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Wipe out the (now empty) pan and pop back onto medium heat with a drizzle of oil.
Add the garlic, korma curry paste and curry powder. Fry for 30 secs.
Next, stir in the vegetable stock paste, mango chutney and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat.
Add the chicken back into the pan and simmer until the liquid has reduced slightly, 2-3 mins.
Pour in the creme fraiche and butter (see pantry for amount).
Stir the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Season with salt and pepper and remove from the heat. Add a splash more water if you feel it needs it.
Share the rice out between your serving bowls.
Spoon over the curry. Sprinkle on the crispy onions to finish.
Enjoy!
