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Pasanda Spiced Chicken Curry

Pasanda Spiced Chicken Curry

with Basmati Rice, Sliced Mushrooms and Tenderstem® Broccoli

Recipe Development TeamPublished on June 10, 2025

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Tags:

Calorie Smart

•High Protein

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

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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