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a classic that works

Light chicken and spinach curry with basmati rice

An everyday dish for 2, ready in 35 minutes, around $5.38 a serving. People actually plan it with Popotam.

35mintotal
≈ $5.38a serving
668kcalper serving
45gof protein
Freezes well
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Light chicken and spinach curry with basmati rice, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Prep the ingredients

    Peel and slice the onion, crush the garlic and cut the chicken into 2 cm pieces. Wash the spinach and drain it.

  2. Rinse the rice

    Put the 120 g of basmati rice in the colander and rinse under cold water until the water runs almost clear.

  3. Cook the rice

    Put the rice in the saucepan with 22 cl of water and a pinch of salt, bring to a boil, then cover and cook over very low heat. Turn off the heat and let it puff up, covered, until serving time.

    Tip · Don't lift the lid while it cooks or rests, the steam finishes cooking the rice and keeps the grains fluffy and separate.

  4. Sauté the onion and chicken

    Heat the olive oil in the skillet over medium-high heat, sauté the onion for 3 min, then add the chicken and garlic. Brown for 5 min, stirring.

  5. Add the curry paste

    Add the 2 tsp of red curry paste, as planned in the list, and stir for 1 min so it coats the chicken well.

  6. Simmer in coconut milk

    Pour in the 20 cl of light coconut milk, turn down to medium and let it simmer for 8 min. The chicken should be cooked through, with no pink and clear juices.

    Tip · Cut a piece of chicken in half to check: the meat should be white all the way through, with no pink.

  7. Add the spinach

    Add the spinach a handful at a time and stir for 2 to 3 min until wilted. Season with salt and pepper, then taste.

  8. Serve

    Fluff the rice with a fork and divide it between two plates. Spoon the curry on top and serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 668 kcal. 35% comes from carbs, 27% from protein and 35% from fat.

59 gCarbs
45 gProtein
26 gFat
Per serving (the dish for 2, divided by 2)
Energy668 kcal
Protein45 g
Carbs58.9 g
of which sugars5.8 g
Fat26.1 g
of which saturated fat11.4 g
Fiber5.4 g
Salt1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $5.38 a serving, adding up the average prices of the ingredients you need to buy.

≈ $10.76for 2 people
≈ $5.38a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

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