Pasanda Badam Curry Recipes

CHICKEN PASANDA

Steps:

• Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
• Heat the oil in the same saucepan.
• When it starts to sizzle, add the ground almonds and sugar.
• Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
• Add the creamed coconut and stir until it's melted into the sauce.
• Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
• Pour in the single cream and add the garam masala.
• Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!

BADAM PASANDA

Steps:

• Cut the meat into thin strips about 1 1/2 inches long.
• In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
• Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
• Add the meat and fry till it changes colour 3 minutes.
• Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
• Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
• Serve with the paprika sprinkled over the dish.

CHICKEN PASANDA (INDIAN)

Steps:

• Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
• Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes.
• Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns.
• Add the turmeric, coriander and chili powder and fry gently for a minute.
• Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don't worry, it won't split if you've used full cream yoghurt).
• When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
• Repeat until all the yoghurt is incorporated.
• Add the tomato purée and stir.
• Stir in hot water - enough to make the mixture very fluid.
• Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
• Add salt to taste.
• While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and blend in a mixi with a little water to make paste.
• Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
• Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
• At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!).
• Serve, garnished with chopped fresh coriander (cilantro) leaves.