Mild Chicken & Tomato Curry
with Garlic Rice & Flaked Almonds
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
330 g
Chicken Breast
1 sachet
Chilli Flakes
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
4
Garlic
1 packet
Ginger Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 packet
Tomato Paste
1
Tomato
1 sachet
Vegetable Stock Pot
1 sachet
mild sambal seasoning
1 packet
Roasted Cashews
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water(for the rice) and a generous pinch of salt, stir and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook carrot and chicken, tossing occasionally, until browned, 3-4 minutes.
• Reduce heat to medium-high, then add another drizzle of olive oil, tomato, tomato paste, mild sambal seasoning, ginger paste and remaining garlic. Cook until fragrant, 1 minute. • Add the water (for the sauce), chicken stock pot, the honey and a pinch of chilli flakes (if using). Simmer until sauce is slightly thickened and chicken is cooked through, 2-3 minutes. • Stir in baby spinach leaves and remaining butter until spinach is just wilted, 1 minute. Season with salt and pepper. TIP: Chicken is cooked through when it's no longer pink inside.
• Pick mint leaves, then roughly chop. • Divide garlic rice between bowls. Top with mild chicken and tomato curry. • Top with Greek-style yoghurt. Garnish with mint and flaked almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the mint and almonds!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the mild, flavourful curry, though some found it bland and wished for more spice or complexity.
- Ease of prep: Quick and simple to prepare, giving even novice cooks confidence to tackle other recipes.
- Suggestions: Some added extra chilli or spices for more heat. A few recommended including naan bread or pappadums.
- Leftovers: Several mentioned having plenty for lunch the next day, with some noting it tasted even better reheated.
- Garnishes: The flaked almonds and Greek yoghurt topping received praise for enhancing the dish's flavour and texture.
