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Low carb, ready in 15 min!
20 minutes
One pot wonder

Cashew Butter Chicken Masala

with Wilted Greens & Zucchini

Cooking time

20 minutes

Servings

2/4

Calories

460 /serving

The trick to this recipe is that it doesn’t just use butter to get as silky as can be... there’s also cashew butter for even more melting smoothness. Combining the two brings riches beyond your wildest dreams! A mellow Mumbai-inspired spice mix permeates the filling curry, dotted with tender chunks of seared chicken breasts, wilted greens and cooked down tomato. Once everything is good and coated, serve it out with gently browned zucchini on top.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 120g Baby greens (baby spinach or kale)
  • 1 Zucchini
  • 1 Tomato
  • 30ml Tomato paste
  • 15g Cashew butter
  • 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)

Contains: Milk, Cashews

You will need:

Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
6 g
Sodium
520 mg
Total Carb
13 g
Sugars
7 g
Protein
48 g
Fibre
4 g
Preparation
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before cutting into bite-size pieces.
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Mise en place
Meanwhile, quarter the zucchini lengthwise; cut crosswise into bite-size pieces. Medium-dice the tomato.
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Sauté the zucchini
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the zucchini, 2 to 3 min., until beginning to brown; season with ½ the remaining spices and S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
a picture
Start the chicken masala
In the same pan, heat a drizzle of oil on medium-high. Cook the tomato and tomato paste, stirring frequently, 1 to 2 min., until the tomato paste turns dark red.
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Finish the chicken masala
To the pan of tomato, add ¾ cup water (double for 4 portions), the remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min. (3 to 4 min. for 4 portions), until thickened. Add the cashew butter and 1 tbsp butter (double for 4 portions); stir well. Add the spinach and chicken. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the spinach has wilted and the chicken is coated with the sauce.
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Plate your dish
Divide the chicken masala between your plates. Top with the zucchini. Bon appétit!

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