The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
2 tbsp bhuna spice blend (Mustard)(Ground Coriander, Ground Cumin, Mustard Powder ( MUSTARD), Ground Fennel Seed, Chilli Powder, Ground Fenugreek, Onion Powder, Garlic Powder, Ginger Ground.)
- 200g baby tomatoes
-
400g passata(tomatoes, salt, citric acid)
- 600g diced British Free Range chicken breast
- 2 pepper
- 1 tsp fennel seeds
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g baby spinach
- 1 onion
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Mustard, Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 585Kcal |
| 483kJ | 2449kJ | |
| Fat | 3.4g | 17g |
| of which saturates | 0.6g | 3.1g |
| Carbohydrates | 12g | 61g |
| of which sugars | 2.2g | 11g |
| Protein | 9.6g | 48g |
| Salt | 0.12g | 0.62g |
| Fibre | 2.1g | 11g |
High protein
1/3 daily fibre
8 plants
Low sat fat
Free-range Chicken Bhuna with Fragrant Peanut Rice
Forget the takeaway: this curry is bursting with fresh flavour. Ginger, garlic and bhuna spices sizzle with tender free-range British chicken breasts. Add juicy tomatoes, peppers, onions and wilted spinach. Serve with rice, packed with nutty peanuts for extra crunch!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Soften the veg
- Thinly slice the onion and peppers
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened
- Meanwhile, halve the tomatoes. Rinse the spinach
Get the curry going
- Add the ginger & garlic paste, fennel seeds, bhuna spice blend, and curry powder to the pan and cook for 1-2 mins, until fragrant
- Add the chicken, stir well to coat in the spices, then cook for 4 mins
- Add the tomatoes, passata and 200ml water. Bring to a boil then simmer for 13 mins, until the chicken is cooked through and the sauce thickens. Season with salt and pepper
- Add the spinach in the last minute of cooking
Meanwhile, finish the rice
- Wipe the saucepan clean and reheat with 1 tbsp oil on medium heat. Once hot, add the peanuts and cook for 1-2 mins, until fragrant
- Add the cooked rice back to the saucepan and stir. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken bhuna into bowls, alongside the peanut rice
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