Meal Kit
English Pub-Style Chicken Curry
with spinach, peas, and rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 5.47 oz. Long Grain White Rice
- 4 oz. Fire Roasted Diced Tomatoes
- 3 oz. Frozen Peas
- 2 oz. Baby Spinach
- 2 oz. Creme Fraiche
- 1 Shallot
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Minced Ginger
- 2 tsp. Curry Powder
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates81g
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Net Carbs75g
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Fat19g
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Protein41g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel and mince shallot.
Pat chicken dry and halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
3 Start the Chicken
Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil to hot pan and let heat until shimmering, 2-3 minutes.
Add chicken and half the curry powder (remaining is yours to use as you please!). For a more intense curry flavor, add remaining curry powder, if desired.Stir occasionally until browned, 2-3 minutes.Chicken will finish cooking in a later step. -
4 Add the Sauce
Add shallots to hot pan and stir occasionally until softened, 1-2 minutes.
Stir in ginger and red pepper flakes (to taste; reserve a pinch for garnish) until fragrant, 1-2 minutes.Stir in tomatoes, chicken base, and 1/4 cup water. Bring to a simmer.Once simmering, stir in creme fraiche until smooth and combined. -
5 Add Vegetables and Finish Dish
Add spinach and peas to hot pan. Cover and stir occasionally until spinach wilts and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Remove from burner.Plate dish as pictured on front of card, garnishing with remaining red pepper flakes (to taste), if desired. Bon appétit!
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