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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 80g baby spinach
- 1 handful of fresh coriander
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 head of broccoli
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g creamed coconut
-
4 tsp pasanda spice(Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 600g diced British Free Range chicken breast
- 5 garlic clove
- 1 onion
- 8cm fresh ginger
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 127Kcal | 604Kcal |
| 531kJ | 2527kJ | |
| Fat | 5.6g | 27g |
| of which saturates | 3.0g | 14g |
| Carbohydrates | 10g | 47g |
| of which sugars | 1.3g | 6.2g |
| Protein | 10.0g | 47g |
| Salt | 0.16g | 0.76g |
| Fibre | 2.8g | 13g |
High protein
1/3 daily fibre
6 plants
Chicken Pasanda with Brown Basmati Rice & Grilled Broccoli
A mildly spiced and creamy curry, simmered with coconut milk, garlic and ginger. Add tender free-range British chicken breast and finish with grilled broccoli and fresh coriander for greens. It's the perfect mid-week pick-me-up.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Pull out 2 large frying pans, a sieve, a measuring jug & a grater
Get started
- Finely dice the onion. Finely grate the garlic and ginger
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened
Build the dish
- Add the chicken to the onion pan and cook for 4 mins, until golden. Season with salt and pepper
- Add the garlic, ginger and pasanda spice and cook for another 1 min
- Stir in the creamed coconut, stock powder and 400ml hot water to the pan
- Bring to a boil, then simmer for 15 mins, until the sauce has thickened and the chicken is cooked through
Grill the broccoli
- Meanwhile, turn the grill to high (240C)
- Cut the broccoli into small florets. Place onto the foil-lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Grill for 8-10 mins, until turning golden
Heat the rice
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt. Cook for 2-3 mins, until piping hot
- Roughly chop the coriander. Rinse the spinach
Last bits & plate up
- Stir the spinach into the chicken curry in the final minute, until wilted. Taste and season with salt and pepper if needed
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the rice into bowls, along with the chicken curry and broccoli. Garnish with the coriander
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