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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.
Chicken Bhuna with Turmeric Rice & Peanuts
This Bengali-style curry is creamy and oh-so-delicious. Ginger, garlic and warming spices coat British free-range chicken breast. Stir in tomatoes, peppers and onions for loads of veg. A golden, turmeric-spiced rice on the side to soak up all the sauce. Finish with a sprinkle of roasted peanuts, for the perfect crunch.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp bhuna spice blend (Mustard) (Coriander, Cumin, Mustard Powder, Fennel Seed, Fenugreek, Chilli Powder, Onion, Garlic, Ginger)
- 300g diced British Free Range chicken breast
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g baby spinach
- 110g baby tomatoes
- 1 pepper
- 1 onion
- 1 tsp turmeric
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 619
Protein: 52g
Carbs: 65g
Fat: 17g
Ingredients
- 200g passata (use half) (tomatoes, salt, citric acid)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 100g rice (brown) (use half) (100% Brown Rice)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 150g diced British Free Range chicken breast
- 1 tsp turmeric (use half)
- 1 tbsp bhuna spice blend (use half) (Mustard) (Coriander, Cumin, Mustard Powder, Fennel Seed, Fenugreek, Chilli Powder, Onion, Garlic, Ginger)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper (use half)
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 597
Protein: 52g
Carbs: 65g
Fat: 15g
Chicken Bhuna with Turmeric Rice & Peanuts
This Bengali-style curry is creamy and oh-so-delicious. Ginger, garlic and warming spices coat British free-range chicken breast. Stir in tomatoes, peppers and onions for loads of veg. A golden, turmeric-spiced rice on the side to soak up all the sauce. Finish with a sprinkle of roasted peanuts, for the perfect crunch.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on
- Add the rice and half the turmeric to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep & soften
- Thinly slice the onion and pepper. Halve the tomatoes. Rinse the spinach
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 3-4 mins, until soft
Simmer simmer
- Add the ginger & garlic paste and chicken to the pan. Cook for 4 mins, then add the bhuna spice, curry powder and remaining turmeric
- Cook for 1 min, then add the tomatoes, passata, stock powder and 200ml hot water (100ml for 1 person)
- Bring to a boil, then simmer for 15 mins, until the sauce is thickened and the chicken is cooked through
Finishing touches
- Meanwhile, roughly chop the peanuts
- In the final 2 mins of cooking time, stir the spinach into the curry and cook until wilted. 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
- Share the chicken bhuna between bowls, with the turmeric rice alongside. Sprinkle over the peanuts
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