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Easy prep
Gluten Free

Coconut Chicken with Spinach

Minted Yogurt & Rice

Cooking time

20 minutes


2 / 4


860 /serving

Is it any wonder that butter chicken is on nearly every Indian take-out menu? The dish is rich, subtly sweet, and delivers so many of the intoxicating flavours and spices we crave from a good Indian meal — without the heat that characterizes much South Asian cuisine. As a result, it’s a fail-safe option that is sure to delight the whole family. For our twist on this crowd-pleasing dish, heaps of tender pieces of chicken are quickly stewed in a tomato, coconut, and ginger sauce made with our magic spice blend. A touch of spinach and cooling mint yogurt balances out this supremely satisfying meal.

We will send you:

  • 320g Cubed chicken breasts
  • 115g Baby spinach
  • 1 Bunch of mint
  • 15ml Ginger paste
  • 15ml Chopped garlic
  • 165ml Coconut milk
  • 213ml Tomato sauce
  • 110g White rice
  • 100g Greek yogurt
  • 8g Coconut chicken spice blend (black pepper, chili, coriander, cumin, fennel seed, fenugreek, garlic, ginger, paprika, sea salt, turmeric)

  • You will need:

    Medium pot
    Large pot (or large high-sided pan)
    Salt & pepper
    Total Fat
    57 g
    Saturated Fat
    20 g
    760 mg
    Total Carbs
    62 g
    6 g
    51 g
    5 g
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Cook the chicken
    While the rice cooks, in a large pot (or high-sided pan), heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the seasoned chicken to the pan and cook, 4 to 6 minutes, turning often to brown on all sides.
    a picture
    Make the sauce
    Add the ginger and garlic to the pot of chicken; reduce the heat to medium. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce and coconut milk (shaking the can just before opening); season with S&P and stir until thoroughly combined. Bring to a boil. Reduce the heat and let simmer, 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened. In the last minute of cooking, add the spinach and stir until wilted; season with S&P to taste.
    a picture
    Finish & serve
    While the chicken cooks, pick the mint leaves off the stems; tear the leaves into bite-sized pieces. In a small bowl, combine the yogurt and ½ of the mint; season with S&P to taste. Divide the rice, finished chicken and sauce between your plates. Garnish with the seasoned yogurt and remaining mint. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.