The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cardamom Chicken Curry with Brown Rice & Cashews
Who said weeknight meals had to be boring? This Korma-style curry stars juicy British chicken breast and fragrant green cardamom. Tomatoes, spinach and red pepper brings the veg, nutty brown rice soaks up all the sauce. As a final touch? Top with cashew nuts for the perfect bite.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 garlic clove
- 1 unwaxed lime
- 20g cashew nuts (Nuts)
- 40g creamed coconut
- ¾ tsp green cardamom powder (green cardamom powder)
- 3 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 300g diced British Free Range chicken breast
- 40g baby spinach
- 1 pepper
- 110g baby tomatoes
- 1 onion
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 674
Protein: 51g
Carbs: 63g
Fat: 26g
Ingredients
- 20g cashew nuts (use half) (Nuts)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 pepper (use half)
- 2 garlic clove
- 1 unwaxed lime (use half)
- 150g diced British Free Range chicken breast
- 40g creamed coconut (use half)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
- 3 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
- 1 onion (use half)
Nutritional Information
Calories: 679
Protein: 51g
Carbs: 64g
Fat: 26g
Cardamom Chicken Curry with Brown Rice & Cashews
Who said weeknight meals had to be boring? This Korma-style curry stars juicy British chicken breast and fragrant green cardamom. Tomatoes, spinach and red pepper brings the veg, nutty brown rice soaks up all the sauce. As a final touch? Top with cashew nuts for the perfect bite.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve, a measuring jug & a grater
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Do the prep
- Meanwhile, thinly slice half the onion, then finely dice the other half. Halve the tomatoes. Thinly slice the pepper. Finely chop or crush the garlic. Zest half the lime, then halve
- Add the sliced onion to the small bowl, along with the juice from half the lime and a pinch of salt. Set aside and leave to pickle
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, diced onion and pepper and cook for 4 mins, until golden. Season with salt and pepper
Get your simmer on
- Add the garlic, lime zest, tomatoes, korma paste and cardamom to the chicken pan and cook for 1 min, until the tomatoes are softening
- Add the creamed coconut and 200ml water (100ml for 1 person). Bring to a simmer and cook for 15 mins, until the chicken is cooked through
- Rinse the spinach, then add to the pan in the final 2 mins, until wilted. Season to taste with salt and pepper. Add a splash of water if it's a little thick. Season with salt and pepper to taste
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken curry between bowls, with the rice alongside. Scatter over the cashews and pickled onion. Garnish with the remaining lime, cut into wedges
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