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.
Serving size
Ingredients
Ingredients
- 15g creamed coconut (use half)
- 150g diced British Free Range chicken breast
- 1 pepper (use half)
-
2 tbsp cashew butter (use half) (Nuts, Peanuts, Sesame)(cashew nuts (98%), rapeseed oil)
-
1 tbsp curry powder (use half)(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
2 tbsp Asian paste (use half) (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 onion (use half)
-
100g black rice (use half)(black rice (100%))
- 1 head of broccoli (use half)
- 1 unwaxed lime (use half)
Allergens
Contains:
Nuts, Soya
May Contain:
Peanuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 658Kcal |
| 455kJ | 2754kJ | |
| Fat | 3.9g | 24g |
| of which saturates | 1.2g | 7.6g |
| Carbohydrates | 10g | 58g |
| of which sugars | 2.5g | 15g |
| Protein | 9.6g | 58g |
| Salt | 0.18g | 1.1g |
| Fibre | 2.7g | 17g |
Ingredients
Ingredients
- 1 head of broccoli
-
2 tbsp cashew butter (Nuts, Peanuts, Sesame)(cashew nuts (98%), rapeseed oil)
-
2 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 pepper
- 300g diced British Free Range chicken breast
-
100g black rice(black rice (100%))
- 1 onion
- 1 unwaxed lime
- 15g creamed coconut
Allergens
Contains:
Nuts, Soya
May Contain:
Peanuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 669Kcal |
| 461kJ | 2800kJ | |
| Fat | 4.1g | 25g |
| of which saturates | 1.3g | 7.8g |
| Carbohydrates | 9g | 58g |
| of which sugars | 2.5g | 15g |
| Protein | 9.6g | 58g |
| Salt | 0.18g | 1.1g |
| Fibre | 2.7g | 17g |
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Easy Cashew Chicken Curry & Black Rice
Creamy cashew butter, crunchy broccoli, juicy red pepper – this rich, coconut-based curry is the comfort food you’re craving. Simply simmer juicy British chicken and serve over black rice for the perfect weeknight dinner.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Get the curry going
- Finely slice the onion. Cut the broccoli into florets. Cut the pepper into bite-sized pieces
- Heat the large pan (we use a 30cm Hexclad Hybrid Pan) with 1 tsp oil on a medium heat. Once hot, add the chicken, onion, pepper and broccoli and fry for 4 mins, until golden
- Add the curry powder and asian paste. Cook for 1 min
Simmer time
- Add the creamed coconut, cashew butter and 300ml (150ml for one person) and simmer for 13 mins, until the sauce has thickened and the chicken is cooked through
- Check it is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Plate up
- Serve the rice with the cashew chicken curry
- Squeeze over juice from the lime (to taste)
- Garnish any remaining lime cut into wedges
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