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Pasanda Spiced Chicken Curry

Pasanda Spiced Chicken Curry

with Basmati Rice, Sliced Mushrooms and Tenderstem® Broccoli

Recipe Development TeamUpdated on August 13, 2025

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Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and flavoursome. Here, we've got chicken and mushrooms, perfect for soaking up the delicious flavour of the pasanda curry sauce.

Tags:

Calorie Smart

•High Protein

•Medium Spice

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)2609 kJ

Energy (kcal)623 kcal

Fat19.8 g

of which saturates14.9 g

Carbohydrate72.2 g

of which sugars6 g

Dietary Fibre5.3 g

Protein41.6 g

Salt1.8 g

Potassium317.6 mg

Calcium38.4 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Frying Pan

•Medium Saucepan

Instructions

Quick Prep

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.

Flavour Time

2

Meanwhile, pour the boiled water into a saucepan with ¼ 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.

Simmer Sauce

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.

Dinner's Ready!

4

Share the rice between your bowls.
Top with the chicken curry.

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