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
- 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)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 141Kcal | 610Kcal |
| 588kJ | 2551kJ | |
| Fat | 5.3g | 23g |
| of which saturates | 3.5g | 15g |
| Carbohydrates | 13g | 58g |
| of which sugars | 2.3g | 10g |
| Protein | 11g | 46g |
| Salt | 0.17g | 0.72g |
| Fibre | 3.1g | 14g |
High protein
1/3 daily fibre
7 plants
Family classics
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!
Cooking Instructions
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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