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.
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.
High protein
1/3 daily fibre
6 plants
Serving size
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
Nutritional Information
Calories: 604
Protein: 47g
Carbs: 47g
Fat: 27g
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.
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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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