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Fragrant Peanut Double Chicken Curry

Fragrant Peanut Double Chicken Curry

with Jasmine Rice, Baby Corn and Young Pea Pods
4.5(598)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
863 kcal
Protein
: 
73.1g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Cashew nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Lime

480 grams

Diced British Chicken Breast

150 grams

Jasmine Rice

60 grams

Baby Corn

80 grams

Young Pea Pods

15 grams

Ginger, Garlic & Lemongrass Puree

1 sachet(s)

Indonesian Style Spice Mix

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Curry

Energy (kJ)3609 kJ
Energy (kcal)863 kcal
Fat30.3 g
of which saturates16.6 g
Carbohydrate72 g
of which sugars6.7 g
Dietary Fibre4.9 g
Protein73.1 g
Salt1.6 g
Potassium104 mg
Calcium1.2 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Pan
•Kettle
•Medium Saucepan

Instructions

PDF
Get Frying
1
  • Boil a half-full kettle. 
  • Meanwhile, cut the lime into wedges.
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Boil Rice
2
  • Meanwhile, pour the boiled water into a saucepan with ¼ tsp salt on high heat.
  • Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
  • Halve the baby corn lengthways.
  • Add the corn, pea pods, ginger, garlic & lemongrass puree, Indonesian spice and peanut butter to the chicken. Stir-fry, 2 mins.
Simmer Sauce
3
  • Add the coconut milk, chicken stock, sugar and water for the curry (see pantry for both) to the chicken. Stir to combine.
  • Bring to the boil. Simmer, 2-3 mins.
  • Add a good squeeze of lime juice.
Dinner's Ready!
4
  • Share the rice between your bowls.
  • Top with the chicken curry.
  • Serve any remaining lime wedges alongside.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the tasty, creamy curry, though some found it a bit bland and wished for a stronger peanut taste.
  • Ease of prep: Customers praised the quick and simple preparation, with several noting it's perfect for busy weeknights.
  • Suggestions: Consider adding the peanut butter earlier for better incorporation; some recommend adding extra for a more pronounced flavour.
  • Portions: Several reviewers mentioned doubling the chicken for larger appetites or to ensure leftovers.
  • Texture: Some found the sauce too thick; others suggested adding peanuts for crunch.
AI-generated from customer reviews
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