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Pasanda Spiced Double Chicken Curry
Pasanda Spiced Double Chicken Curry

Pasanda Spiced Double Chicken Curry

with Basmati Rice, Sliced Mushrooms and Tenderstem® Broccoli

Recipe Development Team
Recipe Development TeamUpdated on September 27, 2025

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:
High Protein
Medium Spice

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

480 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)3206 kJ
Energy (kcal)766 kcal
Fat21.9 g
of which saturates15.5 g
Carbohydrate72.4 g
of which sugars6.1 g
Dietary Fibre5.4 g
Protein70.6 g
Salt1.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Frying Pan
Medium Saucepan

Cooking Instructions and Tips

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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