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.
Jewelled chicken curry with broccoli rice
Get ready for a flavour bomb! This mildly spiced curry made with tender chicken breast, pepper and tomatoes is served with rice bejewelled with pomegranate seeds, coriander and grated broccoli (yes, grated – it’s a game-changer!), sprinkled with mint and more pomegranate.
SWK: Source of fibre
SWK: High protein
Plants 7
fake away
Serving size
Ingredients
- 75g pomegranate seeds
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 head of broccoli
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless chicken breasts
- 140g basmati rice
- 1 handful of fresh mint
- 1 onion
- 1 pepper
- 110g baby tomatoes
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 636
Protein: 49g
Carbs: 92g
Fat: 4.9g
Ingredients
- 2 onion
- 2 pepper
- 200g baby tomatoes
- 4 skinless chicken breasts
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 head of broccoli
- 280g basmati rice
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 75g pomegranate seeds
Nutritional Information
Calories: 558
Protein: 46g
Carbs: 82g
Fat: 4.4g
Jewelled chicken curry with broccoli rice
Get ready for a flavour bomb! This mildly spiced curry made with tender chicken breast, pepper and tomatoes is served with rice bejewelled with pomegranate seeds, coriander and grated broccoli (yes, grated – it’s a game-changer!), sprinkled with mint and more pomegranate.
Cook time:
30 mins
Cuisine:
Middle Eastern
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Chop, chop!
- Peel and finely dice the onions, deseed and dice the peppers into 2cm squares, and halve any larger tomatoes. On a separate board, cut the chicken into 2cm chunks.
Simmer your curry
- Boil a half-full kettle. Spritz a medium non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and peppers for 5-7 mins.
- Add the tomatoes, diced chicken, ginger & garlic paste and curry powder, stir well and cook for 1 min. Crumble in the stock, pour in 150ml boiled water (200ml for 4 portions) and stir well, then simmer for 10-12 mins until the chicken is cooked through.
Sort the rice
- Meanwhile, coarsely grate the broccoli (itʼs OK if thereʼs a few small whole florets).
- Cook the rice in boiling water for 10-12 mins, adding the broccoli for the final 2 mins until cooked, then drain.
Prep the herbs
- Finely chop half the coriander, and half the mint leaves.
Add your final flourishes
- Take the curry off the heat and leave to cool slightly, then stir through the chopped mint and yogurt. Stir the chopped coriander and most of the pomegranate seeds through the rice.
- Spoon the curry over the rice, then scatter over the remaining mint leaves, coriander sprigs and pomegranate.