Ready-To-Heat 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 lets get started...

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

Add the curry to the microwave and cook for 5 min or until piping hot, stirring half way

Tip: Cook for 3 or more? 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