Indian Inspired Curry Night Feast
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Indian Inspired Curry Night Feast

Indian Inspired Curry Night Feast

Prawn & Pea Korma, Chicken Tikka Skewers, Basmati Rice, Naans, Raita, Bhajis and Samosas

Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Indian Inspired Curry Night Feast a feast for the eyes as well as the senses.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time40 minutes


serving amount

1 unit(s)

Baby Cucumber

150 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

British Chicken Breasts

75 grams

Tikka Masala Paste

4 unit(s)

Bamboo Skewers

1 pack(s)

Indian Snack Selection

(Contains Cereals containing gluten May contain Nuts, Sesame)

150 grams

King Prawns

(Contains Crustaceans)

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

1 unit(s)

Steamed Basmati Rice

120 grams


80 grams

Mango Chutney

Not included in your delivery

1 tbsp


50 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)6981 kJ
Energy (kcal)1669 kcal
Fat71.6 g
of which saturates24.6 g
Carbohydrate136.7 g
of which sugars51.4 g
Protein80.8 g
Salt7.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Baking Tray
Large Frying Pan


Prep your Raita

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Add the cucumber to a medium bowl with half the yoghurt. Season with salt and pepper and mix together. Set aside your cucumber raita.

Marinate the Chicken

Cut the chicken breasts into 3cm chunks, then add to another medium bowl with the tikka masala paste and remaining yoghurt. Mix well and season with salt and pepper.

Thread the chicken onto the skewers (2 per person). Transfer the skewers to a lightly oiled large baking tray. Discard the leftover marinade.

When the oven is hot, roast on the top shelf until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Bring on the Snacks

Meanwhile, remove the Indian selection from its packaging and pop onto one side of a large baking tray. Bake on the middle shelf of your oven until golden, 10-12 mins.

While everything's in the oven, drain the prawns.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Curry On

Add the korma curry paste to the prawns and fry until fragrant, 1 min.

Stir in the veg stock paste, creme fraiche, honey and water for the curry (see pantry for both amounts). Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When the Indian selection has 3 mins remaining, add the naans to the other side of the baking tray, sprinkle with a little water and pop back into the oven to warm through for the remaining time, 2-3 mins.

Finishing Touches

Meanwhile, cook the rice according to packet instructions.

When the curry has finished simmering, stir in the peas until piping hot, 1 min. Season with salt and pepper.

Serve your Feast

Transfer the rice, cucumber raita and prawn and pea korma to appropriately sized serving bowls.

Place the naans, Indian snacks and chicken tikka skewers onto serving plates.

Drizzle half the mango chutney over the tikka skewers and serve the remaining chutney in a dipping bowl.

Share and tuck in.