Chicken Passanda

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Ingredients

Serves 2

3 Chicken Breats cubed
1 Tin evaporated milk
4oz ground almonds
2 tablespoons flaked almonds
4oz Thick Greek Yogurt
4oz double cream
2 Tablespoons tomato puree
3 Tablespoons Mango chutney
Quarter of an onion finely chopped.
2 Teaspoons Curry Powder
Half Teaspoon Chilli Powder
3 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 Teaspoon Turmeric
1 teaspoon Garam Massalla
Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

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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