Easy Chicken Pasanda
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Sunflower Oil
- 1 Onion (peeled and chopped)
- 3 Garlic Cloves (peeled and chopped)
- 2 tbsp Fresh Ginger (grated)
- 4 Cardamom Pods (bruised)
- 4 Chicken Breasts (cut into bite size pieces)
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 1 tsp Garam Masala
- ΒΌ tsp Cinnamon
- 1 tsp Turmeric
- Β½ tsp Mild Chilli Powder
- Β½ tsp Sugar
- ΒΌ tsp Salt
- ΒΌ tsp Pepper
- 250 ml Natural Yogurt (full-fat)
- 50 ml Double Cream
- 4 tbsp Ground Almonds
- 2 tbsp Fresh Coriander (chopped)
- 2 tbsp Flaked Almonds
Method
- Heat one tablespoon of sunflower oil in a frying pan and fry the onion, garlic, ginger, and cardamom pods for 5 minutes until soft.
- Add in the chicken breast pieces and cook for 5-6 minutes until they have changed colour.
- Stir in the spices, sugar, salt and pepper.
- Mix in the plain yogurt, double cream, and ground almonds.
- Simmer for 10 minutes, then serve with the chopped coriander and flaked almonds.