Pasanda Recipe
Chicken, lamb or paneer!
Ingredients
- 3 tbsp ghee or vegetable oil
- 2 cinnamon sticks
- 1 white onion - finely diced
- 2 tbsp garlic ginger paste Taj frozen brand - 1 block equals 1 tbsp
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp kashmiri chilli powder available on our webstore
- 0.5 tbsp paprika powder
- 0.5 tbsp turmeric
- 1 tsp salt
- 400 ml chicken stock
- 15-20 pre cooked chicken tikka, lamb or paneer pieces
- 5 tbsp sugar
- 4 tbsp coconut flour available on our webstore
- 10 tbsp ground almonds available on our webstore
- 4 tbsp raisins
- 3 tbsp flaked almonds optional for texture
- 3 tbsp natural yoghurt
- 150 ml single cream
- 1 tbsp garam masala
- Freshly chopped coriander
Instructions
- Add the ghee or oil into a pan on a medium heat and add the cinnamon sticks. Leave the cinnamon sticks in the pan for 2-3 minutes to infuse the oil, then remove.
- Add the onion and cook until translucent. This will typically take 2-3 minutes.
- Add the garlic ginger paste and cook for a minute.
- Add the cumin, ground coriander, Kashmiri chilli powder, paprika, turmeric and salt. Cook for 30-45 seconds, stirring frequently. Add a splash of the stock to stop the spices from burning.
- Add the sugar, coconut flour, ground almonds and cook for 30 seconds stirring frequently.
- Add the remaining of the chicken stock slowly. I would recommend adding this in quarters as it will allow the base of the curry to absorb the stock and reduce. This step should take around 3-4 minutes.
- Add the raisins and 2 tbsp of flaked almonds and the pre cooked chicken, lamb or paneer pieces. Cook for 3 minutes.
- Reduce the heat down to low, add the yoghurt, cream and garam masala.
- Serve with a flaked almond, fresh coriander and cream swirl garnish.
