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Photo of Chicken Pasanda by WW

Chicken Pasanda

6
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
This mild and creamy homemade chicken curry will keep you away from the takeaways!

Ingredients

Vegetable Oil

2 teaspoon(s)

Onion

1 large, thinly sliced

Garlic

2 clove(s), crushed

Chicken breast, skinless, raw

500 g, boneless,cut into chunks

Curry Powder

1 teaspoon(s), mild

Coriander, Dried

1 teaspoon(s), level

Vegetable stock cube

1 cube(s), chicken, make up to 400ml with hot water

Desiccated Coconut

25 g

Almonds

25 g, ground

Sultanas

25 g

0% fat natural Greek yogurt

150 g

Banana

1 portion(s), standard, sliced

Salt

1 pinch, black pepper, freshly ground

Almonds

15 g, flaked

Coriander, fresh

3 sprig(s), to serve

Instructions

  1. Heat the vegetable oil in a large saucepan. Add the onion and garlic and cook, stirring, for 4-5 minutes over a low heat. They should be soft and just lightly browned.
  2. Add the chicken chunks and cook for another few minutes to seal them on the outside. Stir in the curry powder and ground coriander and cook for a few more seconds.
  3. Pour in the stock, then add the coconut, ground almonds and sultanas. Heat until almost boiling, then reduce the heat and simmer gently for 20 minutes, partially covered.
  4. Spoon the yogurt into the saucepan, reserving a little for garnish, and stir in the banana. Heat gently, then serve, garnished with the remaining yogurt, flaked almonds and fresh coriander.

Notes

Plain boiled rice makes the perfect accompaniment to this delicious curry.

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