A chicken pasanda is a relatively mild curry loaded with yoghurt and almond and it has become one of my absolute favourite curry recipes.
Mild, Creamy & Delicious.
My reward for being a brave little soldier was a belly full of beer and a curry. This is a true British treat!
My wife ordered a pasanda, sometimes called a passanda and it was fantastic. Yes, we share, don’t you?
Creamy and with a tart edge from the yoghurt but fragrant with spice and just a hint of heat.
It must have been good because I pulled over on the way home to buy the ingredients to begin work on this recipe.
What is a Pasanda Curry?
It is a triumph of a dish, loaded with fragrant spices and a lovely mellow hint of almond and punches of fresh coriander.
It is much more commonly associated with lamb and that is a glorious dish. But lamb is expensive and chicken much more frugal.
As a result, the flavours have been scaled back a little and not work perfectly with the much gentler flavour of chicken.
We have cumin and coriander leading the way on the flavour stakes. This is supported by turmeric and cinnamon.
Then coriander and it is by no means a garnish on this dish, it is integral to the recipe.
So if coriander isn’t your thing then maybe consider something like a chicken korma, another curry at the milder end of the heat spectrum.
This is very much one of the mildest curries that I make.
As ever with a curry, I very much favour a plain boiled rice as a side dish.
Then I typically add some Indian flatbread.
This is because this is not a particularly “saucy” curry and I much prefer chapati in dishes like this.
This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and more simple Indian chicken curry recipes and a real treat for all the family!
- 400g (14oz) Chicken Breast
- 1 Tbsp Cooking oil
- 3 Green Cardamom Pods
- 125 g (4.5 oz) Onion
- 15 g (0.5 oz) Ginger
- 3 Cloves Garlic
- 1/4 Tsp Ground Cinnamon
- 1 Tsp Ground Coriander
- 1/2 Tsp Ground Kashmiri Chili Powder
- 1 Tsp Ground Turmeric
- 1 Tsp Ground Cumin
- 1 Tbsp Ground Almonds
- 100 g (3.5 oz) Full Fat Natural Yoghurt
- 1/4 -1/2 Tsp Salt
- 50 ml (1.5 fl oz) Water
- 10 g (0.35 oz) Flaked Almonds
- Fresh Coriander
- Finely dice the onion, mash the garlic and grate the ginger.
- Bash the cardamom with the side of a knife to open them up.
- Begin by toasting your almond flakes in a dry pan and set aside for the end of the dish, keep an eye on them it is very easy to burn nuts.
- Now add the cooking oil to the pan over a medium high heat and fry off the cardamom pods for 30 seconds before adding in the onions and cooking until they just start to brown which should take around 5 minutes.
- Add the garlic and ginger and cook on for a further 2 minutes.
- It is now spice time, throw in all of the spice powders, cumin, chili, coriander, turmeric and cinnamon and cook out for 30 seconds, stirring continuously.
- Add the chicken and stir to coat in the spicy mix.
- Now finally add the yoghurt, ground almonds, salt and water then reduce the heat to medium and cook out for 15-20 minutes.
- The sauce should thicken nicely and cling to the chicken.
- Finish the dish with the flaked almonds and the coriander
Amount Per Serving: Calories: 530Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 173mgSodium: 546mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 68g
Calorific details are provided by a third-party application and are to be used as indicative figures only.