Chicken Pasanda - AU Cups
This chicken curry recipe with coconut milk and yogurt is mild and creamy, on the table in 30 minutes, and loved by both kids and adults!
Ingredients
- 500 g chicken breast cut into bite size pieces or strips (approx 3 small-medium chicken breasts)
- 5 tablespoons plain yogurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon mild chilli powder optional
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons vegetable oil or ghee
- 1 small onion finely diced
- 1 cinnamon stick
- 2 green cardamom pods
- 2 cloves
- 3 cm fresh ginger finely grated
- 2 cloves garlic crushed
- 1 teaspoon tomato puree
- ½ c coconut milk
- 2 tablespoons ground almonds
- 1 teaspoon garam masala
- Boiled rice, to serve
Instructions
- Finely chop the chicken and place in a medium bowl.
- Add the yogurt, ground cumin, ground coriander, chilli powder (if using), turmeric, ground black pepper and salt. Stir well to combine and leave to marinade for 15 minutes.
- Meanwhile cook the onion. Fry the onion in the oil over a medium heat with the cinnamon stick, cardamom and cloves until soft.
- Add ginger, garlic and tomato puree and stir then cook for 2 minutes.
- Add the chicken and the marinade and cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and simmer for 10 minutes until the chicken is cooked.
- Stir though the ground almonds and cook for another 2 minutes.
- Sprinkle with garam masala and serve with rice or chapati.
Notes
Onion - brown onion or red onion (I love the sweetness from red onion)
Chicken breast - I also like to make this recipe with chicken thighs.
Yogurt - plain natural yogurt, use full fat yogurt otherwise the sauce will split.
Chilli powder - this is optional, use slightly less or a little more depending on the spice level you want from your pasanda.optional, use less or more depending on spice level you want
Spices - apart from the optional chilli powder, none of the spices in this recipe is hot and 'spicy' they are more for fragrance. Ground cumin and ground coriander, turmeric and black pepper. Garam masala is added after cooking.
Coconut milk - use full fat coconut milk otherwise your sauce can split. Use the leftover coconut milk to make this spiced carrot soup or add to a chickpea curry (make up the amount of coconut milk required with water/ stock)
Tomato puree - if you are in the UK or Australia use tomato puree. If you are in America, use tomato paste.
Ground almonds - almond flour / almond meal. I use blanched almond meal.
This recipe is mild to cater for younger kids. If you want a little more spice then increase the chilli powder amount slightly.
Serving this curry to kids: I take the whole cardamom pods and cloves out just before adding the chicken breast pieces. Once the chicken and marinade is added to the pan it can make it more difficult to see these spices and fish them out. Biting in to a whole spice is a sure fire way of putting a kid off their dinner! Extra tip: as this curry contains turmeric, if your child is young make sure to wear dark or old clothes as turmeric can stain cloth yellow!
Nutrition
Calories: 326kcalCarbohydrates: 9gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 83mgSodium: 313mgPotassium: 668mgFiber: 2gSugar: 3gVitamin A: 152IUVitamin C: 5mgCalcium: 82mgIron: 3mg
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