Chicken Madras with Spinach Rice

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Try out this chicken madras with spinach rice recipe for a simple lunch or dinner idea! This delicious dish only takes 15 minutes to prepare and cook.

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 250 g SunRice Steamed Basmati Rice

  • 4 Small Chicken Thigh Fillets

  • 2 tbsp Madras Curry Paste

  • ½ cup Natural Yogurt

  • 125 g Frozen Spinach

  • 1 tsp Lemon Juice

  • 1 tbsp Mint (finely chopped, plus whole leaves, to serve)

  • 1 Lebanese Cucumber (sliced)

  • 2 tbsp Cashew Nuts (roasted chopped)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Chicken Madras with Spinach Rice


  • Make 2 slashes in the thickest part of each chicken fillet. Combine curry paste and 1/4 cup of the yoghurt in a bowl. Divide this mixture into one large and one small bowl. Set aside the small bowl. Place chicken in large bowl and stir to coat with the curry mixture.

  • Line an oven grill plate with a double thickness of foil and turn up sides slightly. Place chicken on prepared grill plate, slashed side down and cook under a high heat for 5 minutes. Turn chicken and smear top with reserved curry mixture. Continue to grill until chicken is cooked through.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Place rice in a heatproof bowl.

  • Heat spinach, as directed on packet and coarsely chop. Add to rice, along with lemon juice. Stir to combine.

  • Combine remaining yogurt with chopped mint. Serve chicken with spinach rice, cucumber and minted yogurt. Sprinkle with mint and nuts.

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