KFI Butter Chicken

Name: KFI Butter Chicken
Yield: servings
Ingredients: 2 chicken breasts, chopped; 1 jar KFI Butter Chicken Sauce (650ml); 1 bag frozen broccoli (about 500g); 1 cup water (shake in jar to catch leftover sauce); 1 cup basmati rice, cooked; 2 chicken breasts, chopped; 1 jar KFI Coconut Curry Sauce (650ml); 1–2 small potatoes, cubed (or frozen potato chunks); 1 cup frozen peas; 1 cup water; 1 cup basmati rice, cooked

Discover KFI Butter Chicken Sauce and Coconut Curry—two Costco favorites that make weeknight dinners fast, cozy, and satisfying. Perfect for chicken, rice, and veggie meals.

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The Story

—## The Lazy Night Lifesaver

There are nights when I walk through the door after work, glance at the stove, and think, nope, not happening. But that’s exactly when my secret weapon comes out: KFI Butter Chicken Sauce. Honestly, these jarred sauces (the butter chicken and the coconut curry are my top two picks) are a total game-changer for weeknight dinners. They’re fast, rich, and ridiculously comforting, and somehow still feel like you cooked something legit.

Chris is a fan too. When I pull out the butter chicken jar, he immediately requests broccoli. If it’s coconut curry night, I usually toss in potatoes and peas so the sauce clings to every bite. Both go straight over basmati rice, and suddenly you’ve got a warm, saucy bowl that tastes like you tried a lot harder than you did.

The best part? You don’t even need to stockpile tons of ingredients. Costco sells double-packs of the big 650ml jars, and one jar is enough to stretch into a hearty dinner. Add chicken, rice, and some frozen veggies, and you’ve basically hacked the midweek dinner struggle.

Why This Jarred Curry Dinner Works

There are a million “easy dinners” out there, but this one actually delivers.

Speedy: Goes from fridge to table in about 30 minutes.
Flexible: Butter chicken with broccoli, coconut curry with potatoes, switch it up depending on your vibe.
Affordable: Costco double packs make it budget-friendly.
Meal Prep Friendly: The sauce keeps well, and the leftovers taste even better the next day.

Jars of KFI Butter Chicken Sauce and KFI Coconut Curry Sauce on dark slate background

Remixing the Jar Sauce: Variations & Substitutions

If you’re feeling playful, this dinner can handle plenty of twists. I usually sauté chopped chicken breast, but chicken thighs would make it even more tender. Don’t have coconut oil? Use a neutral oil, it won’t change much (though coconut oil adds a nice subtle layer of flavor).

Veggie-wise, the frozen broccoli hack is my favorite because you literally toss the whole bag into the pot, stir, and forget it. With the coconut curry, try dicing small cubes of potatoes and simmering until tender. Or experiment with frozen breakfast potato chunks, I haven’t tested that yet, but I’m betting it would be a solid shortcut.

When To Pull Out This Trick

This is my go-to on tired weeknights when energy levels are running on fumes but takeout feels like too much of a splurge. It’s also one of the easiest meal prep moves, you make a batch, portion it with rice, and suddenly you’ve got grab-and-go lunches sorted for days. Perfect for cozy nights in, lazy Sundays, or anytime you just need a curry fix with zero effort.

KFI Butter Chicken with Broccoli

Dade’s Quick Tips

Leftovers reheat like a dream, perfect for work lunches.
Freeze extra portions in airtight containers; they thaw well.
Swap in chickpeas or tofu for a meatless version.
Don’t skimp on the rice: basmati soaks up the sauce like nothing else.

Ingredients

2 chicken breasts, chopped
1 jar KFI Butter Chicken Sauce (650ml)
1 bag frozen broccoli (about 500g)
1 cup water (shake in jar to catch leftover sauce)
1 cup basmati rice, cooked
2 chicken breasts, chopped
1 jar KFI Coconut Curry Sauce (650ml)
1–2 small potatoes, cubed (or frozen potato chunks)
1 cup frozen peas
1 cup water
1 cup basmati rice, cooked

Instructions

Cook 1 cup basmati rice according to package instructions.
Heat a pan over medium and sauté chopped chicken breast until browned.
Pour in your jar of KFI sauce and add about 1 cup of water (shake it in the jar to get every last drop).
Bring to a gentle boil. For butter chicken, stir in frozen broccoli (and peas, if you like). For coconut curry, add cubed potatoes and simmer until tender, then toss in peas.
Reduce heat and let simmer 10–15 minutes until everything is hot and saucy.
Divide into 3 servings and spoon generously over rice.

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