Shemin’s Chicken & Spinach Recipe Box


All you need to cook this delicious curry is 700g of chicken, some salt and cooking oil. All the rest is in the box! You can make this curry with our Indian or Massaman curry paste.


Box Contents

1x Shemin’s Indian or Massaman Curry Paste, 1x Red Onion, 1x 400ml Chopped Tomatoes, 1x 400ml Coconut Milk, 1x 400g Chickpeas, 1x 380g Spinach, 1x lime


Ingredients (serves 6)

  • 2 tbsp oil
  • 1 onion, sliced
  • 700g skinless chicken breasts or thigh fillets cut into bite sized chunks
  • 100g Shemin’s Indian or Massaman Curry Paste
  • 400g chopped tomatoes
  • 400g chickpeas, drained and rinsed
  • 400ml coconut milk
  • 380g spinach leaf, drained and rinsed
  • Juice of half a lime or lemon
  • Salt to season



  1. Heat the oil in a large pan and fry the onion until browned
  2. Add the chicken and cook until sealed and nicely browned
  3. Then add Shemin’s Indian Curry Paste with a splash of water and cook for about 2 minutes
  4. Pour in the chopped tomatoes, add the chickpeas, and simmer for about 10 minutes
  5. Pour in the coconut milk and add the spinach. Simmer for a further 5 minutes
  6. Season to taste, stir in the lime juice
  7. Serve with Shemin’s naan bread or chapatis, or with boiled rice


Cooking Tips

If you like your curry stronger, you can leave out the coconut milk or only put in half a tin. If cooking for less than 6 people, you can make this curry and freeze it. If you’re vegan or vegetarian you can replace the chicken with a combination of vegetables, such as aubergine and potato.







Choose Your Curry Paste *


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