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Dairy Free
Gluten Free

Cashew Butter Chicken Masala

with Sautéed Green Beans & Ginger-Cilantro Bok Choy Salad

Cooking time

15 minutes




580 /serving

We’ve all had peanut butter chicken before, and while that’s great, it’s nice to switch things up a bit. Cashew butter is just as protein-packed, just as creamy, and just as delicious, but with a milder, nuttier flavour that means it pairs nicely with tonight’s velvety masala sauce. It’s our take on butter chicken (with a little bit of a flourish) - give it a good garnish of fresh cilantro, and serve with crisp-tender green beans and a punchy bok choy salad.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 60g Baby spinach
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 200g Trimmed green beans
  • 50g Sliced bok choy
  • 15ml Rice vinegar
  • 30g Cashew butter
  • 213ml Tomato sauce
  • 16g Butter chicken spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)

Contains: Cashews

You will need:

2 Medium pans
Salt & pepper
Total Fat
28 g
Saturated Fat
5 g
1130 mg
Total Carbs
25 g
13 g
52 g
7 g
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the chicken rest for 5 minutes before cutting into bite-sized pieces.
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Sauté the green beans
While the chicken cooks, in another medium pan, heat a drizzle of oil on medium-high. Add ⅓ of the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the green beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender; season with S&P to taste.
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Make the butter chicken sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add ½ the remaining ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato sauce and ⅓ cup water (double for 4 portions); season with the remaining spice blend and S&P. Cook, scraping any browned bits (or fond) from the bottom of the pan, 2 to 3 minutes, until thickened. Add the cashew butter and whisk constantly, until combined. Add the cooked chicken and simmer, stirring frequently, 1 to 2 minutes, until the chicken is coated.
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Make the bok choy salad
While the sauce cooks, in a large bowl, combine the bok choy, spinach (roughly chop before adding), as much of the remaining ginger as you’d like, vinegar, ½ the cilantro (roughly chop all the cilantro leaves and stems before adding) and a drizzle of oil; season with S&P to taste. Toss to combine thoroughly.
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Plate your dish
Divide the cashew butter chicken and green beans between your plates. Garnish with the remaining cilantro. Serve the bok choy salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.