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Check out the latest recommended times in our Cooking Guidelines.
Free-range Peanut Chicken Curry with Broccoli & Rice
Dig into this creamy chicken curry, starring free-range British diced chicken breast. Stir in fragrant curry powder for flavour, coconut milk for creaminess and peanut butter to make it ultra decadent. Crunchy broccoli and nutty brown rice on the side to complete the feast.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 head of broccoli
- 80g baby spinach
- 1 handful of fresh coriander
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 200ml coconut milk (Coconut, Water)
- 200g passata (tomatoes, salt, citric acid)
- 600g diced British Free Range chicken breast
- 200g brown rice (100% Brown Rice)
- 1 onion
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 667
Protein: 51g
Carbs: 64g
Fat: 23g
Free-range Peanut Chicken Curry with Broccoli & Rice
Dig into this creamy chicken curry, starring free-range British diced chicken breast. Stir in fragrant curry powder for flavour, coconut milk for creaminess and peanut butter to make it ultra decadent. Crunchy broccoli and nutty brown rice on the side to complete the feast.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small bowl & a large lidded frying pan
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Get the curry started
- Thinly slice the onion. Heat a large frying pan with 2 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan)
- Once hot, add the chicken and onion and cook for 4 mins, stirring occasionally, until the chicken is golden and onion has softened. Season with salt and pepper
- Add the ginger & garlic paste and curry powder to the pan. Cook for 1 min, until fragrant
Simmer simmer
- Meanwhile, drain the sweetcorn. Trim the broccoli and cut into small flourets
- Stir the passata and coconut milk into the chicken pan. Bring to the boil, then add the broccoli and sweetcorn. Cover with a lid and simmer for 7 mins, until the sauce thickens
- In the small bowl, mix the peanut butter with 2 tbsp hot water to form a thick paste, then stir into the curry and simmer for a final 6 mins
Last bits
- Roughly chop the coriander and stir half through the curry. Season to taste. Add a splash of water if it's a little thick
- Once hot, add the spinach to the rice pan for the final 1-2 mins of cooking, then drain
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 chicken curry into bowls, with the rice alongside. Garnish with the remaining coriander
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