Vindaloo Style Chicken Curry
with Rice and Spinach
We love good Curry and this deliciously simple, chef-curated Vindaloo Style recipe with Chicken and Rice doesn't disappoint. Time to bust out the pots and pans!
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
100
Baby Spinach
15
Cider Vinegar
(Contains Sulphites)
1
Goan Xacuti Spice
1
Chicken Stock Powder
150
Basmati Rice
15
Honey
1
Onion
260
Diced Chicken Thigh
1
Tomato Passata
30
Tomato Puree
1
Garlic Clove
1
Red Chilli
½
Ginger
Not included in your delivery
100
Water for the Curry
300
Water for the Rice
Nutritional information
Instructions
Pop the chicken into a bowl with the vinegar and half the Goan curry powder. Season with salt and pepper, stir together and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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, halve, peel and chop the onion into small pieces. Peel and grate the ginger. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan over medium high heat. Once hot add the chicken and stir fry until golden brown all over, 5-6 mins. Add the onion and cook until soft, a further 3-4 mins. Add the garlic, chilli, ginger and remaining Goan curry powder. TIP: Add less curry powder and chilli if you don't like heat - they are very spicy! Cook, stirring, for 1 minute.
Add the passata, water (see ingredients for amount), chicken stock powder, tomato puree and honey to the pan with the chicken. Season with salt and pepper, bring to a simmer and cook until thick and tomatoey, 7-9 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Add the spinach to the curry a handful at a time until wilted. Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Taste and season with salt and pepper if you like.
Fluff up the rice with a fork and divide between bowls. Top with the curry and enjoy!
