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Chicken Pasanda with Rice & Coconut Green Beans
Our spin on this fragrant, creamy curry stars British chicken breast. You'll create a homemade sauce with creamed coconut and zippy fresh ginger. A blend of cumin, fenugreek and turmeric for fragrant flavour. Serve with coconut green beans on the side to finish!
High protein
1/3 daily fibre
7 plants
Family classics
Serving size
Ingredients
- 1 tbsp desiccated coconut
- 1 unwaxed lime
- 110g baby tomatoes
- 600g diced British Free Range chicken breast
- 160g green beans
- 80g creamed coconut
- 4cm fresh ginger
- 3 garlic clove
- 2 pepper
- 1 onion
- 4 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 610
Protein: 46g
Carbs: 58g
Fat: 23g
Chicken Pasanda with Rice & Coconut Green Beans
Our spin on this fragrant, creamy curry stars British chicken breast. You'll create a homemade sauce with creamed coconut and zippy fresh ginger. A blend of cumin, fenugreek and turmeric for fragrant flavour. Serve with coconut green beans on the side to finish!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a measuring jug, a sieve, a slotted spoon, a large bowl, a large frying pan & a grater
Get started
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked
- When the rice has 5 mins remaining, trim the green beans. Add to the pan for 3-4 mins, removing with a slotted spoon once cooked, then drain the rice
Sizzle & prep
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, stirring occasionally, until golden. Season with salt and pepper
- Meanwhile, dissolve the creamed coconut in the jug with 250ml boiling water
- Finely dice the onion. Dice the peppers into 1cm chunks. Halve the tomatoes. Finely grate the garlic and ginger. Zest and halve the lime
Simmer the pasanda
- Add the onion and pepper to the chicken pan and cook for 4 mins, until softened
- Stir in the garlic, ginger, tomatoes, lime zest and pasanda spice (use less for less heat) and cook for 2 mins, until fragrant
- Add the stock powder and coconut mixture and bring to a boil. Simmer for 3-4 mins, until the sauce has thickened slightly and the chicken is cooked through
Final touches
- To the large bowl, add the desiccated coconut and 2 tbsp hot water
- When ready, add the cooked green beans. Add a squeeze of lime juice and season with salt and pepper
- Once ready, squeeze the juice from the remaining lime into the curry. Taste and season with salt and pepper if needed. Add a splash of water if it's too thick
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
- Serve the chicken pasanda into bowls, with the rice and green beans alongside
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