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Easy Peasy Fragrant Double Chicken Curry

Easy Peasy Fragrant Double Chicken Curry

with Tenderstem® Broccoli, Green Beans and Jasmine Rice
Recipe Development Team
Recipe Development TeamUpdated on August 06, 2026
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Get 50% off your first box & Free KitchenAid Mini Chopper on 3rd!
Calories
: 
768 kcal
Protein
: 
69.2g protein
Total
: 
15 minutes
Difficulty
: 
Easy

Ready in just 15 minutes, our Easy Peasy Fragrant Double Chicken Curry is lightly spiced but fully delicious. Layers of flavour are built through ginger, lime and mild Indonesian style spice mix.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Green Beans

480 grams

Diced British Chicken Breast

80 grams

Tenderstem® Broccoli

150 grams

Jasmine Rice

1 unit(s)

Lime

30 grams

Tomato Puree

15 grams

Ginger Puree

1 sachet(s)

Indonesian Style Spice Mix

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

Not included in your delivery

½ tsp

Sugar

Energy (kJ)3211 kJ
Energy (kcal)768 kcal
Fat23.9 g
of which saturates15.6 g
Carbohydrate70.8 g
of which sugars7.4 g
Dietary Fibre5.6 g
Protein69.2 g
Salt2 g
Trans Fat0.2 g
Potassium197.2 mg
Calcium26 mg
Iron0.5 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.
•Kettle
•Large Frying Pan
•Large Saucepan
•Sieve

Cooking Steps

Get Frying
1
  • Boil a half-full kettle. 
  • While it boils, trim the green beans. Cut into thirds. Cut the Tenderstem® broccoli into thirds.
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, green beans and broccoli, 5-6 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.
Rice On
2
  • Meanwhile, pour the boiled water into a saucepan with ¼ tsp salt on high heat.
  • Boil the rice, 12-13 mins. 
  • While the rice cooks, quarter the lime.
Sauce Time
3
  • Stir the tomato puree, ginger puree, Indonesian style spice mix, coconut milk, chicken stock paste and sugar (see pantry) into the frying pan. 
  • Lower the heat. Simmer, 3-4 mins. IMPORTANT: Cook the chicken so there's no pink in the middle.
  • Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
Dinner's Ready!
4
  • Once the rice is cooked, drain. Share between your bowls.
  • Spoon over the chicken curry.
  • Serve with any remaining lime quarters for squeezing over.
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