Mild Indian Chicken Pasanda Curry
Pasanda means "favorite" in Urdu, perhaps because it is such a pleasure for the crowd! To make this creamy curry, you'll add chicken to a rich, slightly spicy sauce, then serve with rice and coriander naan.
Ingredients
- 3 Cloves Garlic
- 1 Tbsp Cooking oil
- 15 g (0.5 oz) Ginger
- 3 Green Cardamom Pods
- 1/4 Tsp Ground Cinnamon
- 1 Tsp Ground Turmeric
- 125 g (4.5 oz) Onion
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tbsp Ground Almonds
- 1/4 -1/2 Tsp Salt
- 100 g (3.5 oz) Full Fat Natural Yoghurt
- 50 ml (1.5 fl oz) Water
- 10 g (0.35 oz) Flaked Almonds
- 1/2 Tsp Ground Kashmiri Chili Powder
- 400g (14oz) Chicken Breast
- Fresh Coriander
Instructions
First, finely chop the onion, mash the garlic and grate the ginger.
Then, hit the cardamom with the side of a knife to open them.
Start 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 medium-high heat and fry the cardamom pods for 30 seconds before adding the onions and cooking until they just start to brown, which should take about 5 minutes.
Add the garlic and ginger and cook for another 2 minutes.
Now is the time to spice up, throw away all of the spice powders, cumin, chili, coriander, turmeric and cinnamon and cook for 30 seconds, stirring continuously.
Add chicken and stir to coat with spicy mixture.
Now add the yogurt, ground almonds, salt and water, then reduce the heat to medium and cook for 15-20 minutes.
The sauce should thicken well and cling to the chicken.
Finish the dish with the flaked almonds and coriander
Happy Cooking Time.
