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.
150 grams
Basmati Rice
1 sachet(s)
White Cumin Seeds
1 unit(s)
Courgette
(May contain 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)
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
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).
Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.
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.
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.
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.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with the Pasanda spiced chicken curry.
Enjoy!