Chicken Pasanda
10
Points®
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
Garlic
2 clove(s)
Chicken breast, skinless, raw
500 g
Curry Powder
1 teaspoon(s)
Coriander, Dried
1 teaspoon(s), level
Vegetable stock cube
1 cube(s)
Desiccated Coconut
25 g
Almonds
25 g
Sultanas
25 g
0% fat natural Greek yogurt
150 g
Banana
1 portion(s), standard
Salt
1 pinch
Almonds
15 g
Coriander, fresh
3 sprig(s)
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.
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