Patak's Chicken Korma and Spinach Curry
with Garlic Butter Rice and Crispy Onions
This Patak's Chicken Korma and Spinach Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
4 unit(s)
Garlic Clove
150 grams
Basmati Rice
260 grams
Diced British Chicken Breast
1 bunch(es)
Coriander
1 pot(s)
Patak's Korma Paste
(Contains Peanut, Nuts, Mustard May contain Peanut, Nuts, Mustard)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
30 grams
Butter
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
Once melted, add half the garlic and stir-fry for 30 secs. Stir in the rice until coated, 1 min.
Add 1/4 tsp salt and the water for the rice (see pantry for amount). Bring to the boil, then 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).
While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken fries, roughly chop the coriander (stalks and all).
Once the chicken has browned, add the Patak's Korma Paste (see ingredients for amount) and the remaining garlic. Fry for 30 secs.
Stir in the water for the curry (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat so the sauce simmers gently.
Simmer until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked and the sauce has thickened, stir in the creme fraiche and mango chutney.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat. Taste and season with salt and pepper if needed.
Share the garlic butter rice between your serving bowls and spoon over the Patak's Korma curry.
Garnish with the coriander and crispy onions to finish.
Enjoy!
