Karahi-Inspired Curry Chicken Breast
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Karahi-Inspired Curry Chicken Breast

Karahi-Inspired Curry Chicken Breast

with Golden Tomato-Pepper Gravy and Spinach Rice

This recipe of tender chicken breast simmered in a gentle tomato curry broth is inspired by the flavours of karahi curries. It gets amped up by the bright, tangy and unexpected hit of roasted red pepper pesto.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

28 g

Baby Spinach

56 g

Green Peas

1 unit(s)

Yellow Onion

¼ cup

Roasted Red Pepper Pesto

(Contains Milk)

2 tbsp

Tomato Sauce Base

2 tbsp

Curry Paste

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1.5 tsp

Cumin-Turmeric Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories860 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber6 g
Protein50 g
Cholesterol155 mg
Sodium1470 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium125 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.


Meanwhile, peel, then cut onion into 1/4-inch pieces.Roughly chop spinach.

Sear chicken

Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels. On a clean cutting board, cut into 1-inch thick strips. Season with Cumin-Turmeric Spice Blend, salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once until golden brown, 2-3 min per side. Transfer chicken to a plate. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)

Start curry

Reheat the same pan over medium-low.When hot, add 1 tbsp (2 tbsp) oil, onions and 2 tbsp (4 tbsp) water. Cook, stirring often, until tender and golden-brown, 4-5 min.While onions cook, use scissors to cut any large chicken pieces on the plate into 1-inch pieces.

Finish curry

Add chicken, as well as any juices from the plate, peas and Cream Sauce Spice Blend, to pan with onions. Stir to coat.Add curry paste, tomato sauce base, veggie stock powder, 1/2 tsp (1 tsp) sugar and 1 1/2 cups (3 cups) water.Bring to a boil over high, then reduce heat to medium. Cook, stirring occasionally, until curry thickens slightly and chicken is cooked through, 4-5 min.

Finish and serve

Add roasted pepper pesto and 1 tbsp (2 tbsp) butter to curry. Season with salt and pepper. Cook, stirring often, until butter melts, 1 min. Fluff rice with a fork, then add spinach. Stir until wilted, 1 min.Divide rice between bowls.Top with curry.