Butter Chicken Curry With Rice, Buttered Spinach & Naan

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Remove the sleeve from your butter chicken curry and pierce the film

Add the butter chicken curry to the microwave and cook for 5 min or until piping hot, stirring halfway

Tip: Cooking for 3 or more? You may need to do this in batches!

Meanwhile, boil a kettle

Combine your garam masala with a large knob of butter in a bowl and mix until fully combined – this is your garam masala butter

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Add the wilted spinach to the bowl with the garam masala butter and give everything a good mix up – this is your buttered spinach

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through