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 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 difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

chicken thigh strips

1 sachet

Mumbai spice blend

(May be present Gluten)

1 bag

trimmed green beans

1 packet

garlic paste

1 sachet

tomato paste

1 packet

tandoor curry sauce

(ContainsMilkMay be present Gluten)

1 bag

baby spinach leaves

1 packet

microwavable basmati rice

(May be present Gluten)

1 packet

Greek-style yoghurt


1 packet

roasted peanuts

(ContainsPeanutsMay be present Gluten, Tree Nuts, Milk, Sesame, Soy)

1 bunch


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3531 kJ
Fat36.8 g
of which saturates13.8 g
Carbohydrate72.2 g
of which sugars24.9 g
Dietary Fiber0 g
Protein50.8 g
Cholesterol0 mg
Sodium1377 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 olive oil in a frying pan over high heat. Cook chicken and spice blend, tossing, until browned, 2-3 mins. Add beans and toss until softened, 4-5 mins. Stir in garlic paste and tomato paste. Cook until fragrant, 1 min.


Remove frying pan from heat. Add curry sauce and baby spinach and stir until bubbling and wilted, 1 min. Season to taste.


Meanwhile, microwave rice until steaming, 2-3 mins. Plate up rice and butter chicken and top with yoghurt. Serve sprinkled with peanuts and torn mint.