This Curry is for EVERYONE!

This is my Creamy delicious Chicken Pasanda. It's a fantastic curry without being overpowered by spice and heat.

Pasanda is one of the mildest curries on the menu at the local Indian restaurant but that doesn’t mean it's not a popular one. Also making this a quick and easy version that will be ready on the table in under 30 minutes.

Free printable recipe for this Chicken Pasanda is available on our site: https://www.kitchensanctuary.com/chic...

Ingredients:
• 2 tbsp vegetable oil or ghee
• 1 onion, peeled and finely chopped
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
• 3 cardamom pods
• 2 cloves garlic, peeled and minced
• 2 tsp minced ginger
• 1 tsp ground cumin
• 1.5 tsp ground coriander
• 1.5 tsp garam masala
• ½ tsp mild chilli powder
• ½ tsp turmeric
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup (240ml) full fat plain yogurt
• ¼ cup (60ml) double/heavy creamy
• 3 tbsp ground almonds
• 2 tbsp freshly chopped coriander (cilantro)

To Serve:
• 2 tbsp toasted almond flakes
• 2 tbsp freshly chopped coriander (cilantro)
• Boiled rice and/or chapati

Instructions:
1. Heat the vegetable oil in a large frying pan over a medium heat, until hot.
2. Add the onion and cook for 5 minutes, stirring often, until softened.
3. Add the chicken breasts and cardamom and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
4. Add the garlic, ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt and pepper.
5. Cook for 2 minutes, stirring, until the chicken is coated.
6. Add the yogurt, cream and ground almonds. Bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
7. Stir in the fresh coriander (cilantro), then serve the pasanda topped with toasted almond flakes and more fresh coriander (cilantro).
8. Serve with rice and/or chapati.

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