One-pot Curried Chicken Rice
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One-pot Curried Chicken Rice

One-pot Curried Chicken Rice

with broccoli and mint raita

One-pot dishes are great for a myriad of reasons. They're simple to prepare, they lock in lots of flavour, and there's less washing up to do at the end of it all. Sounds like an all-round winning dinner!

Under 650 calories
Family Friendly
One Pot Wonder
Cashew nuts
Total Time35 minutes
Cooking Time20 minutes


Serving amount

150 grams


260 grams

Diced Chicken Breast

1 sachet(s)

Korma Curry Paste

150 grams


(Contains Milk)

5 grams


1 unit(s)


1 sachet(s)

Chicken Stock

2 sachet(s)

North Indian Style Spice Mix

10 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)624 kcal
Energy (kJ)2610 kJ
Fat12.3 g
of which saturates3.8 g
Carbohydrate81.9 g
of which sugars15.6 g
Dietary Fiber0 g
Protein46.3 g
Cholesterol0 mg
Salt2.59 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Get Prepped
  • Cut the broccoli into florets (like small trees). Halve any large florets.
  • Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
Brown the Chicken
  • Place a large pot with a tight-fitting lid over medium-high heat with a drizzle of oil.
  • Once hot, add the chicken and carrot and season with salt and pepper.
  • Fry until the chicken is golden brown on the outside 4-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Add Some Spice
  • Add the North Indian spice mix and korma curry paste and fry until fragrant, 1-2 mins.
  • Add the broccoli and rice to the pot and mix well to combine. 
  • Pour in 400ml water and ½ tsp salt (double both for 4p) along with the chicken stock powder
  • Cover with the lid and cook for 10 mins.
  • Remove the pot from the heat and keep covered for another 10 mins.
Make the Mint Raita
  • Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
  • Mix with the yoghurt.
  • Season to taste with salt and pepper.
Finishing Touches
  • Once ready, fluff up the rice with a fork. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Season to taste with salt and pepper.
  • Roughly chop the cashews.
Garnish and Serve
  • Divide your one-pot curried chicken rice between plates or bowls.
  • Scatter the cashews over the top.
  • Serve the cooling mint raita alongside.
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