Chicken & Mumbai Curry Sauce
with Spinach Garlic Rice
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Rich, creamy and aromatic, this mild curry sauce has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!
Ingredients
3 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy)
1 packet
baby spinach leaves
1
zucchini
1
tomato
1 packet
green beans
Ā½
Long Chilli (Optional)
1 packet
chicken breast
1 sachet
Mumbai spice blend
1 packet
coconut milk
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
Utensils
Cooking Steps
ā¢ Finely chop garlic. ā¢ In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic, stirring, until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. ā¢ Cook for 10 minutes, then remove from heat and keep covered until the water is absorbed, 10 minutes. ā¢ Once the water has absorbed, stir through baby spinach leaves, until wilted.
TIP: The rice will finish cooking in its own steam, so don't peek!
ā¢ Meanwhile, slice zucchini into half-moons. ā¢ Roughly chop tomato. ā¢ Trim and halve green beans. ā¢ Thinly slice long chilli (if using).
ā¢ Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
ā¢ Wipe out pan and return to medium-high heat with a drizzle of olive oil. ā¢ Cook zucchini and green beans, tossing, until tender, 4-5 minutes. ā¢ Add tomato, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.
ā¢ Stir in coconut milk and cook until slightly thickened, 2-3 minutes.
ā¢ Divide spinach garlic rice between bowls. Top with chicken. ā¢ Spoon over Mumbai coconut curry sauce. ā¢ Top with long chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the mild, aromatic curry sauce. Some found it light on flavour; adding extra spices could boost the taste.
- Ease of prep:Ā Customers appreciated learning to make curry without pre-made sauces. First-time zucchini cooks had success.
- Suggestions:Ā Several suggested seasoning the chicken for more flavour. Consider offering a spicier option for those who prefer heat.
- Leftovers:Ā Leftover curry makes an excellent soup base when blended with extra vegetables, spices, and broth.
