Chicken and Spinach Curry
with Rice and Mango Chutney
This quick and delicious Chicken and Spinach Curry with Rice and Mango Chutney recipe is the perfect hearty weeknight dinner option!
641 kcal per serving
2 of your 5 a day
Curried Beef and Chickpea Soup
Energy (kJ/kcal) – 2682/641
Fat (g) – 10
Sat. Fat (g) – 2
Carbohydrates (g) – 90
Sugars (g) – 25
Fiber (g) – 1
Protein (g) – 46
Cholesterol (mg) – 0
Salt (g) – 3
- 150g Basmati Rice
- 1 Garlic Clove
- 280g Diced Chicken Breast
- 1 Tbsp Tomato Purée
- 1 Tbsp Vegetable Stock Powder
- 100g Baby Spinach
- 1 Onion
- ½ Green Chilli
- 1 Tbsp Korma Curry Paste
- 1 Pack of Tomato Passata
- 1 Bunch of Coriander
- 1 Tbsp Mango Chutney
- 100ml Water
Step by Step Instructions
Step 1: Get Started
Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When the water is boiling, add the rice and cook for 12 mins.
Drain in a sieve and return to the pan, cover with a lid until ready to serve.
Step 2: Do the Prep
Meanwhile, halve, peel and chop the onion into small pieces. Then, peel and grate the garlic (or use a garlic press).
Halve the chilli lengthways, deseed then finely chop.
Step 3: Start Cooking
Heat a drizzle of oil in a large frying pan. Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins.
Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.
Step 4: Add Flavour
Add the korma paste, garlic, half the green chilli (add less if you don’t like heat!), and tomato puree.
Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock powder and bring to a simmer. Season with salt and pepper and simmer until thickened, 6-8 mins.
Meanwhile, roughly chop the coriander (stalks and all).
Step 5: Finish Up
Add the spinach to the sauce a handful at a time until it’s wilted. Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins.
IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
When everything is ready, stir the mango chutney and half the coriander through the curry.
Taste and season with more salt and pepper if you like.
Step 6: Serve the Dish
Stir the remaining coriander through the rice. Divide the rice and curry between your bowls.
Top with the remaining green chilli. Enjoy!
GET THIS RECIPE + 60% OFF Your First 5 Recipe Boxes at HelloFresh
GDPR: By signing up to our newsletter, you consent to receive marketing emails from The Book of Dishes, including discrete sales & announcements of future product releases.
You can unsubscribe anytime by clicking the unsubscribe button at the bottom of any of our emails.