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Pasanda Spiced Chicken Curry
Pasanda Spiced Chicken Curry

Pasanda Spiced Chicken Curry

with Cumin Rice, Courgette and Roasted Butternut Squash

Recipe Development Team
Recipe Development TeamPublished on February 11, 2025
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Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got chicken and fried courgette, perfect for soaking up the delicious flavour of the pasanda curry sauce.

Tags:
High Protein
•Spicy
•Calorie Smart
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

300 grams

Diced Butternut Squash

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

50.03 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)2679 kJ
Energy (kcal)640 kcal
Fat13 g
of which saturates6.3 g
Carbohydrate92.9 g
of which sugars19.5 g
Dietary Fibre6.3 g
Protein41.4 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Cooking Instructions and Tips

Cook the Cumin Rice
1

Preheat your oven to 240°C/220°C fan/gas mark 9. 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 1/4 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).

Roast the Butternut
2

Pop the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Get Prepped
3

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

Time to Fry
4

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

Once hot, add the chicken and courgette to the pan. 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. It's cooked when no longer pink in the middle.

Build the Flavour
5

When the chicken is cooked, lower the heat to medium,

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.

Serve Up
6

Add the creme fraiche to the chicken pan along with the roasted butternut. 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!

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Explore Similar Recipes

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