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Pasanda Spiced Chicken Curry

Pasanda Spiced Chicken Curry

with Basmati Rice, Sliced Mushrooms and Tenderstem® Broccoli

Recipe Development Team
Recipe Development TeamPublished on June 10, 2025
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

Nutritional information

Energy (kJ)2566 kJ
Energy (kcal)613 kcal
Fat19.6 g
of which saturates14.8 g
Carbohydrate71.3 g
of which sugars5.4 g
Dietary Fibre4.1 g
Protein40.3 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Kettle
Knife
Large Frying Pan
Sieve
Medium Saucepan

Cooking Instructions and Tips

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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