CHICKEN PASANDA
Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that's packed full of flavour.
Provided by Michelle Minnaar
Categories Curry
Time 30m
Number Of Ingredients 10
Steps:
- Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
- Heat the oil in the same saucepan.
- When it starts to sizzle, add the ground almonds and sugar.
- Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
- Add the creamed coconut and stir until it's melted into the sauce.
- Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
- Pour in the single cream and add the garam masala.
- Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!
Nutrition Facts : Calories 2220 calories, Sugar 92.8 g, Sodium 2494.9 mg, Fat 87.6 g, SaturatedFat 59.7 g, TransFat 0.1 g, Carbohydrate 172.6 g, Fiber 20.6 g, Protein 23.4 g, Cholesterol 35.3 mg
CHICKEN PASANDA (INDIAN)
Make and share this Chicken Pasanda (Indian) recipe from Food.com.
Provided by HeatherDawn._
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
- Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes.
- Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns.
- Add the turmeric, coriander and chili powder and fry gently for a minute.
- 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).
- When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
- Repeat until all the yoghurt is incorporated.
- Add the tomato purée and stir.
- Stir in hot water - enough to make the mixture very fluid.
- Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
- Add salt to taste.
- While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and blend in a mixi with a little water to make paste.
- Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
- Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
- 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!).
- Serve, garnished with chopped fresh coriander (cilantro) leaves.
BEEF PASANDA
A dish from pakistan. The beef is tenderised by marinating in yogurt, the yogurt is also used as a cooking sauce. This is my daughters favourite curry. Siniah, my cook, taught me to cook this and it is wonderful.
Provided by Brian Holley
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub the salt into the meat. In a bowl marinate the meat in the yogurt for 24 hours in the refridgerator.
- In a heavy pan melt the ghee and fry the onions till golden.
- Add the garlic and ginger and all of the spices, stir and cook for 5 mins over low heat.
- Add the meat and the yogurt mix and cook till the meat is tender about 50 minutes.
- Serve with a side dish of curried okra and boiled rice.
Nutrition Facts : Calories 1351.8, Fat 140, SaturatedFat 70.2, Cholesterol 266.5, Sodium 942.4, Carbohydrate 13.6, Fiber 2.4, Sugar 5.6, Protein 13.1
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