HelloHero: Korma-Style Chicken & Salsa
with Spinach Rapid Rice
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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
basmati 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
1 tsp
brown sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan. Add the butter and baby spinach leaves and stir to combine until butter is melted.
• Meanwhile, roughly chop cucumber. Cut chicken thigh into 2cm chunks. • Drain sweetcorn. • 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, 5-6 minutes. Transfer to a bowl.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• SPICY! This is a mild paste, but use less if you’re sensitive to heat! Return frying pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and cook until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar and a splash of water and cook, stirring until heated through, 1-2 minutes. • Meanwhile, in a small bowl, combine cucumber, sweetcorn, a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Divide spinach rapid rice, chicken and salsa between bowls. • Pour korma sauce over chicken to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, balanced korma flavours, though some found it mild and wanted more heat or complexity.
- Ease of prep: Customers praised the quick and simple preparation, with several noting it took around 20 minutes to cook.
- Suggestions: Some recommended tossing the chicken in the sauce and serving with naan bread to soak up the extra gravy.
- Portions: A few mentioned the vegetable portions were small; consider adding more veggies or a side dish.
- Texture: The crisp cucumber in the salsa provided a nice textural contrast to the creamy curry sauce.
