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Pasanda Spiced Chicken Curry

Pasanda Spiced Chicken Curry

with Cumin Rice and Courgette

Recipe Development Team
Recipe Development TeamPublished on April 25, 2024
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Tags:
High Protein
Allergens:
Milk

The quantities provided above are averages only.

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 sachet(s)

White Cumin Seeds

1 unit(s)

Courgette

(May contain traces of: Celery)

240 grams

Diced British Chicken Breast

30 grams

Tomato Puree

15 grams

Ginger Puree

1 sachet(s)

Pasanda Style Seasoning

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat16.8 g
of which saturates8.8 g
Carbohydrate81.8 g
of which sugars13.3 g
Dietary Fiber3.9 g
Protein40.1 g
Salt2 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Medium Saucepan
•Chopping Board
•Knife
•Large Frying Pan
•Fork

Cooking Instructions and Tips

1

Pour the water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, cumin seeds and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.

3

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

Once the oil is hot, add the chicken and courgette to the pan and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

When the chicken is cooked, lower the heat to medium, then add the tomato puree, ginger puree and Pasanda style seasoning. Cook until fragrant, 1 min.

Stir in the chicken stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until thickened, 4-5 mins.

5

Add the creme fraiche to the chicken pan. Stir to combine, bring to the boil, then remove from the heat.

Taste, and season with salt and pepper if needed.

6

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the Pasanda spiced chicken curry.

Enjoy!

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