Welcome to my kitchen…It’s time for another Chicken Recipe …Chicken Pasanda…
Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…
Today I am sharing Chicken Pasanda…this is a lovely mild Indian curry using Greek Yoghurt AND it was by far a much richer mild curry…
- 2 chicken breasts cut into cubes…
- 3 tbsp Ghee
- 1 small onion finely chopped
- 2 green cardamom pods
- 1.5 piece of cinnamon
- 1 1/2 inch piece of fresh ginger finely chopped
- 3 cloves of garlic finely chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp good curry powder I used my homemade curry powder
- 5 tbsp of Greek Yoghurt
- 1 tsp tomato puree
- 2 tbsp flaked almonds
- Fresh coriander chopped
Heat 2 tbsp of the ghee and add the onions cook stirring for 1-2 mins and then add the cinnamon and cardamon pods cook for about 5-6 mins to release the flavours stirring so as not to colour the onions.
Add ginger and garlic and cook for a further 5-6 mins, stirring. Then add turmeric, coriander powder and chilli cook for a further 1 minute.
Now turn up the heat and start to stir in yoghurt 1 tbsp at a time mixing properly before adding the next tbsp until all the yoghurt is added you will now have quite a thick roux type sauce. Add the tomato puree. The sauce should now be quite a bright orange colour.
Now add hot water to make a thinner sauce, stirring and adding gradually. Bring to the boil and then reduce to a simmer and cook for 20 minutes.
Then taste and add salt to season.
Meanwhile, toast the almonds in a pan and set to one side.
Heat the remainder of the ghee and cook the chicken until it just turns white. Add the chicken and almonds to the sauce and cook until the chicken is cooked. The sauce should now be thick and creamy with patches of that lovely orange oil on the top.
Remove the cinnamon and the cardamon and garnish with coriander to serve.
Cooks Note: Rather than reduce the sauce, even more, I added some ground almonds to thicken the sauce which also enhanced the almond flavour which is what Chicken Pasanda is renowned for.