Korma-Style Chicken & Cucumber Salsa
with Spinach Rice
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Korma-style chicken is made super simple in this easy 4-stepper. With our delectable mild curry paste and coconut milk combination, you'll have a perfect korma sauce to accompany the spinach rapid rice and corn-cucumber salsa. Now that's dinner whipped up in a jiffy!
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy)
1 packet
baby spinach leaves
1
cucumber
1 packet
Chicken Thigh
1 tin
Sweetcorn
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
1 packet
Coconut Milk
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ In a medium saucepan, add the water and bring to the boil. ā¢ Rinse and drain white rice. ā¢ Add white rice and a pinch of salt, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. ā¢ Add the butter and baby spinach leaves and stir to combine, until butter is melted and spinach has slightly wilted.
TIP: The rice will finish cooking in its own steam, so don't peek!
ā¢ Meanwhile, roughly chop cucumber. ā¢ Cut chicken thigh into 2cm chunks. ā¢ Drain sweetcorn. ā¢ Heat a large frying pan with a drizzle of olive oil over high heat. Cook chicken and Mumbai spice blend tossing occasionally, until browned and cooked through (when it's no longer pink inside), 5-6 minutes. Transfer to a bowl.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and cook until fragrant, 1-2 minutes. ā¢ Add coconut milk, the brown sugar and a splash of water and cook, stirring, until heated through, 1-2 minutes. ā¢ Meanwhile, in a small bowl, combine cucumber, sweetcorn and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
ā¢ Divide spinach rice, chicken, and cucumber salsa between bowls. ā¢ Pour korma sauce over chicken to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Customers enjoyed the delicious curry and fresh corn salsa, which added a nice contrast to the dish.
- Ease of prep:Ā Some found cooking the chicken in the coconut and curry spice sauce together simplified the process.
- Suggestions:Ā Consider serving with Greek yoghurt for added freshness, and using basmati rice for a less gluggy texture.
- Portions:Ā Several reviewers mentioned the dish had too much spinach across multiple recipes.
