Pasanda Spiced Double Chicken Curry
with Basmati Rice, Sliced Mushrooms and Tenderstem® Broccoli
Calories
:
766 kcalProtein
:
70.6g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
Medium Spice
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Nutrition Values
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
Salt1.9 g
Potassium317.6 mg
Calcium38.4 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Kettle
•Large Frying Pan
•Medium Saucepan
Cooking Steps
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 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.
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.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The curry is well-received for its depth of flavour, though a number of people found it spicier than a traditional pasanda — some enjoyed the heat, others preferred to dial it back. Several noted it tasted closer to a Thai green curry than an Indian pasanda.
- Ease of prep: It is a quick and easy recipe, with straightforward steps that even less experienced cooks found manageable.
- Suggestions: If the spice level feels too high, use only half the seasoning sachet or stir in a little extra coconut milk to mellow the heat. To boost the sauce, add a splash more coconut milk if it seems thin or lacks creaminess.
- Portions: Some felt the chicken portion was small relative to the other ingredients; adding extra vegetables is an easy way to bulk it out.
