Chicken Pasanda
Over a year ago
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Ingredients
- 3 tbls vegetable oil
- 1 small onion - finely chopped
- 1.5 inch piece of cinnamon
- 2 green cardamon pods
- 1 inch piece of fresh ginger - very finely chopped
- 2 cloves garlic - very finely chopped
- 1 tsp turmeric powder
- 1 tsp ground coriander
- ½ tsp chilli powder
- 5 tbls Greek-style full cream yoghurt
- 1 tsp (or a little more) concentrated tomato puree
- salt to taste
- 2 chicken breasts, skinned and cut into 1 inch pieces
- 1 tbls flaked almonds
- chopped fresh coriander to garnish
Accompaniment
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Description
This could be described as a Royal dish. It is spicy, but not hot, rich and creamy. The addition of the nuts makes it rather special.
Method
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1
1. Heat the oil in a large heavy pan then add the chopped onion and stir fry for a few minutes with the heat on high.
2. Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 10 minutes.
3. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns.
4. Add the turmeric, coriander and chilli powder and fry gently for a minute.
5. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don´t worry, it won´t split if you´ve used full cream yoghurt)
6. When the yoghurt has lost a lot of it´s moisture add another tablespoon. Stri and fry as before.
7. Repeat until all the yoghurt is incorporated (the last tablespoons won´t sizzle but it does´nt matter)
8. Add the tomato puree and stir in.
9. Stir in lots of hot water - enough to make the mixture very fluid.
10. Bring to the boil and simmer, stirring occasionally for 20 minutes.
11. Add salt to taste.
12. Heat a little oil in a large frying pan and stir-fry the chicken pieces until sealed and turned white.
13. Add the chicken and almonds to the sauce and simmer gently for another 20 - 30 minutes or until chicken is cooked. Stir from time to time. If the sauce gets too dry add a little hot water.
14. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them)
15. Serve, garnished with chopped fresh coriander leaf.
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