Chicken pasanda
This mild Indian chicken curry has a creamy light sauce made from yoghurt and almonds
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 mins + marinating
- Put the chicken, yoghurt and spices in a bowl, mix and marinate for at least 1-2 hours.
- Heat 1 tbsp oil in a pan then cook the onions for about 10 minutes until really softened and golden. Add the ginger, chilli and garlic and cook for another few minutes until fragrant. Tip in the chicken and marinade then cook, stirring until the chicken starts to colour. Add the stock, cover then simmer for 30 minutes. Stir 4-5 tbsp of the cooking liquid into the ground almonds then add everything back to the pan. Add the garam masala and simmer for 5 minutes. Serve with yoghurt and green chilli if you like.
PER SERVING
575 kcalories, protein 54.3g, carbohydrate 15.9g, fat 33.3 g, saturated fat 6.4g, fibre 2.7g, salt 0.9 g
Recipe from olive magazine, January 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1854661/
http://www.bbcgoodfood.com/recipes/1854661/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 4 skinless chicken thighs fillets, quartered
- 4 tbsp natural yogurt
- 1 tsp ground cumin
- 2 tsp ground coriander
- 4 cardamom pods , split and seeds crushed
- 1 tsp ground turmeric
- oil , for frying
- 1 onion , finely sliced
- 2cm piece ginger , grated
- 1 green chilli , sliced
- 1 garlic clove , crushed
- 100ml chicken stock
- 2 tbsp ground almonds
- 1 tsp garam masala
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
15
ratings
Spinach samosas with Indian salad
These healthy veggie samosas can be served hot or cold and are brilliant for lunchboxes
5
ratings
Advertisement
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 mins + marinating
Ingredients
- 4 skinless chicken thighs fillets, quartered
- 4 tbsp natural yogurt
- 1 tsp ground cumin
- 2 tsp ground coriander
- 4 cardamom pods , split and seeds crushed
- 1 tsp ground turmeric
- oil , for frying
- 1 onion , finely sliced
- 2cm piece ginger , grated
- 1 green chilli , sliced
- 1 garlic clove , crushed
- 100ml chicken stock
- 2 tbsp ground almonds
- 1 tsp garam masala
PER SERVING
575 kcalories, protein 54.3g, carbohydrate 15.9g, fat 33.3 g, saturated fat 6.4g, fibre 2.7g, salt 0.9 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
05 January 2012
Cheryl rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 January 2012
absco rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.