Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
From my research, Pasanda means “favourite” in Urdu. But then I also read it means to flatten! Anyway, I’m going with “favourite” as this has to be my new favourite mild curry. It’s very family friendly and similar to a Korma in heat. Like I have with my Chicken Tikka Masala, Korma and Butter Chicken recipes, I’ve put a healthier spin on this traditional recipe plus I’ve simplified the making of it into 4 simple steps. And it’s ready in 30 minutes! Feel free to add raisins but their presence wouldn’t have been welcome with my lot!
Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
For the Paste:-
4 garlic cloves
25g ginger peeled
1 tbsp tomato puree
1 tsp turmeric
1/2 tsp cinnamon
2 tsp ground coriander
1/2 tsp ground green cardamom, or the seeds from 5 pods ground
2 tbsp ground nut or coconut oil
1kg chicken – breasts or thighs cut into strips
3 tbsp ground almonds
160g coconut cream
100ml chicken stock
1 tbsp Garam Masala
3 tbsp Greek natural yogurt
2-3 tbsp toasted flaked almonds to finish
Blitz together the paste ingredients in a processor or bullet adding a splash of water.
Heat the oil in a large pan and add the paste. Cook for 5 minutes.
Add the chicken and give everything a stir so the chicken is coated in the paste. Cook for 15 minutes until the chicken has taken on some colour.
Add the ground almonds, coconut cream and stock. Simmer for 10 minutes.
Stir in the Garam Masala, followed by the yogurt and serve with the flaked almonds on top.