Chicken Passanda – A Subtle Delicate Curry

A very passable Passanda. Based on a Rick Stein recipe from his highly recommended India book. Can be made with skinless thighs, which need to be cooked a bit longer. I think the toasted almonds essential. I don’t reduce the sauce too much as I like it.

I’ve also added some mushroom. Not sure it’s very “authentic” for a Passanda, but it is a tasty addition, in my view. Actually, half a teaspoon of sugar to give an unnoticed sweetness also works.
  • 3tbsp ghee (I usually just use butter)
  • 5cm piece of cinnamon stick
  • 2 green cardamom pods lightly pressed till they crack
  • 1 small to medium onion finely chopped
  • 3cm fresh ginger peeled and grated
  • 3 cloves of garlic, crushed
  • 100-200g mushrooms, sliced or chopped to a reasonable size, as you prefer.
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp Kashmiri chilli powder (mirch)
  • 4 skinless chicken breasts, cut in half or chopped to your preferred size for quicker cooking
  • 200g Greek-style yoghurt
  • 2tbsp ground almonds
  • 1 tsp salt
  • ½ tsp sugar (optional)
  • 100ml water
Chicken Passanda with Toasted Almond Flakes and Coriander
Chicken Passanda

For garnish

  • Handful of flaked almonds, toasted in a dry frying pan, you can do this in advance
  • Generous handful of chopped fresh coriander leaves
  1. Heat the ghee or butter in a suitable saute pan
  2. Fry the cinnamon and cardamom for 30 seconds
  3. Add the onion and cook for 10-20 minutes or so, till it goes soft and golden
  4. Add the ginger and garlic for a further 2-3 minutes, stirring to avoid it catching
  5. Add the mushroom and cook till it’s soft and the liquid that comes off is almost completely reduced
  6. Add the spices and stir in for a minute or so.
  7. Add the chicken and stir
  8. Add the yoghurt, ground almonds, salt and water
  9. Simmer till the chicken is cooked and the sauce looks ready, shouldn’t take more than about 8-10 minutes
Serve with some basmati rice or breads and sprinkle toasted almonds and coriander for a tasty garnish and texture.

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