with Peas, Spinach and Rice
A super speedy version of a coronation classic, this comforting curry can be ready in just 15 minutes. Only needing two pans to make, this dish is perfect for those evenings when you just need fantastic food fast!
Allergens
Utensils
Tags
Basmati Rice
150 grams
Diced British Chicken Breast
480 grams
Curry Powder Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Baby Spinach
40 grams
Mango Chutney
40 grams
Peas
120 grams
Water for the Sauce
75 milliliter(s)
Butter
20 grams
- Boil a half-full kettle.
- Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the curry powder to the chicken. Cook, 30 secs.
- Stir in the chicken stock paste, creme fraiche and water (see pantry). Bring to the boil and simmer, 1-2 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir through the mango chutney, peas and butter (see pantry).
- Warm through, 1 min more. TIP: Add a splash of water if it's a little thick.
- Share the rice between your bowls.
- Top with the coronation chicken and sauce.
Enjoy!
3564
kJ
Energy (kJ)
852
kcal
Energy (kcal)
26.5
g
Fat
14.2
g
of which saturates
85.4
g
Carbohydrate
16.4
g
of which sugars
5.6
g
Dietary Fibre
70.3
g
Protein
2.05
g
Salt
