Butter Chicken Curry with Roasted Peanuts

Butter Chicken Curry with Roasted Peanuts

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a mild, yet flavourful butter chicken curry with Greek yoghurt, coriander and crushed peanuts.

Heads-up - you'll need a microwave for this recipe.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

chicken thigh strips

1 bag

trimmed green beans

1 bag

baby spinach leaves

1 sachet

tandoor curry sauce

(ContainsMilkMay be presentGluten)

1 packet

microwavable basmati rice

(May be presentGluten)

1 packet

Greek yoghurt


1 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Milk, Sesame, Soy)

1 bag


1 tub

garlic paste

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3280 kJ
Fat35.5 g
of which saturates14.1 g
Carbohydrate63.3 g
of which sugars21.3 g
Protein49 g
Sodium849 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook chicken, tossing, until browned, 2-3 mins. Add beans and toss until softened, 4-5 mins. Add garlic paste and cook until fragrant, 1 min.


Stir through spinach until wilted. Add curry sauce and stir until bubbling. Remove from heat. Season with salt and pepper.


Meanwhile, zap rice in microwave until steaming, 2-3 mins. Roughly chop coriander. Plate up rice and butter chicken. Dollop with yoghurt. Sprinkle with peanuts and coriander.