Curry - Chicken Pasanda

Name: Curry - Chicken Pasanda
Cuisine: Indian
Ingredients: 3 chicken breasts; 1 tin Evaporated Milk; 4oz almonds. ground finely; 2 tablespoons Flaked almonds; 4oz thick Greek-style yogurt; 4oz double cream; 2 tablespoons Tomato Puree (Paste); 3 tablespoons mango chutney; ½ onion. finely chopped; 2 teaspoons Curry powder; ½ teaspoon chilli powder; 3 cayenenne chillies finely chopped; 4 Crushed garlic cloves; 2 inches grated root ginger; 5 tablespoons vegetable oil; 4 tablespoons roughly chopped corriander leaves; 1 teaspoon Turmeric powder; 1 teaspoon Garam masala powder

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Indian Main Course

Ingredients

3 chicken breasts
1 tin Evaporated Milk
4oz almonds. ground finely
2 tablespoons Flaked almonds
4oz thick Greek-style yogurt
4oz double cream
2 tablespoons Tomato Puree (Paste)
3 tablespoons mango chutney
½ onion. finely chopped
2 teaspoons Curry powder
½ teaspoon chilli powder
3 cayenenne chillies finely chopped
4 Crushed garlic cloves
2 inches grated root ginger
5 tablespoons vegetable oil
4 tablespoons roughly chopped corriander leaves
1 teaspoon Turmeric powder
1 teaspoon Garam masala powder

Accompaniment

Method

1
Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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