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.
Creamy Chicken Pasanda Curry with Toasted almonds
Crowd-pleasing pasanda is easy to love, with its rich creamy sauce and nutty almonds. Your version stars juicy British chicken and is served on spinach rice for fibre and vitamins. Top with toasted almonds for moreish crunch.
High protein
7 plants
Serving size
Ingredients
- 10g flaked almonds (Nuts)
- 3 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 300g diced British Free Range chicken breast
- 80g baby spinach
- 2 garlic clove
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 onion
- 200ml coconut milk (Coconut, Water)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 636
Protein: 49g
Carbs: 43g
Fat: 30g
Ingredients
- 3 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 150g diced British Free Range chicken breast
- 200ml coconut milk (use half) (Coconut, Water)
- 110g baby tomatoes (use half)
- 10g flaked almonds (use half) (Nuts)
- 2 garlic clove
- 80g baby spinach (use half)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 653
Protein: 50g
Carbs: 44g
Fat: 31g
Creamy Chicken Pasanda Curry with Toasted almonds
Crowd-pleasing pasanda is easy to love, with its rich creamy sauce and nutty almonds. Your version stars juicy British chicken and is served on spinach rice for fibre and vitamins. Top with toasted almonds for moreish crunch.
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Cooking Instructions
- Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Once the pan is hot, add the chicken and cook for 5 mins, turning occasionally, until starting to brown.
- Meanwhile, finely chop or crush the garlic. Finely slice the onion. Halve the tomatoes. Finely chop the coriander. Rinse the spinach.
- Once the chicken is golden brown, add the onion, garlic, spice blend and half the coriander to the pan. Continue to cook for 3 mins. Then add the coconut milk and tomatoes. Bring to a boil, then simmer for 5 mins, until the sauce thickens and the chicken is cooked through.
- Meanwhile, place another large frying pan on a medium heat and add the almonds. Toast for 2-3 mins, until golden, then remove from the pan and set aside to cool. Turn the frying pan on medium-high heat, then add rice and break it up with a wooden spoon. Add the spinach and a splash of water, then cook for 2-3 mins, until the spinach has wilted and the rice is piping hot.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Season the curry with sea salt and black pepper, then serve in bowls with the spinach rice. Sprinkle the almonds and remaining coriander over the top.
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