Pasanda Spiced Chicken Curry
with Cumin Rice, Courgette and Roasted Butternut Squash
Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got chicken and fried courgette, perfect for soaking up the delicious flavour of the pasanda curry sauce.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
300 grams
Diced Butternut Squash
1 sachet(s)
White Cumin Seeds
1 unit(s)
Courgette
(May contain Celery)
260 grams
Diced British Chicken Breast
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Pasanda Style Seasoning
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Pour the water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, cumin seeds and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread them out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and courgette to the pan. Season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the chicken is cooked, lower the heat to medium,
Add the tomato puree, ginger puree and pasanda style seasoning. Cook until fragrant, 1 min.
Stir in the chicken stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until thickened, 4-5 mins.
Add the creme fraiche to the chicken pan along with the roasted butternut. Stir to combine, bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with the pasanda spiced chicken curry.
Enjoy!
