Pasanda Spiced Chicken Curry
with Basmati Rice, Sliced Mushrooms and Tenderstem® Broccoli
Tags:
Calorie Smart
•High Protein
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
160 grams
Tenderstem® Broccoli
240 grams
Diced British Chicken Breast
120 grams
Sliced Mushrooms
150 grams
Basmati Rice
15 grams
Ginger Puree
1 sachet(s)
Pasanda Style Seasoning
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
Not included in your delivery
1 tsp
Sugar
Utensils
•Chopping Board
•Kettle
•Knife
•Large Frying Pan
•Sieve
•Medium Saucepan
Instructions
1
- Boil a half-full kettle.
- Meanwhile, cut the broccoli into thirds. Halve any thick stems lengthways.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, mushrooms and broccoli, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Meanwhile, pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Add the ginger puree and pasanda style seasoning to the chicken. Stir-fry, 30 secs.
3
- Add the coconut milk, chicken stock and sugar (see pantry) to the chicken.
- Bring to the boil. Simmer, 2-3 mins.
- Add a splash of water if it's a little thick.
4
- Share the rice between your bowls.
- Top with the chicken curry.
Enjoy!
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