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Chicken Pasanda

This is an incredibly easy meal and perfect for those busy weekday evenings. I think this one is great for families as it is incredibly mild. If you are a Korma fan, you are sure to like our Pasanda - you get the same delicately balanced spices, but with a nuttier taste. I have added extra cream and yogurt to this recipe to make it even more indulgent, but you can leave this out if you prefer.

1 out of 3 Difficulty
1 out of 3 spice levels Mild
45 mins Preparation

Ingredients

Serves 4 people

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 450g boneless chicken, cubed
  • 1 500g jar Patak's Pasanda Cooking Sauce
  • 1 tbsp cream
  • 1 tbsp yogurt
  • 1 tbsp sliced almonds, toasted

Method

  1. Heat the oil in a pan and fry the diced onion for 2 minutes. Stir in the chicken and fry for a further 2 minutes.
  2. Stir in the Patak's Pasanda Cooking Sauce, cover and simmer for 30 minutes until the chicken is tender.
  3. Mix together the cream and yogurt and stir into the sauce.
  4. Sprinkle with the toasted almonds and serve hot.

  • Serves 4 people

    • 2 tbsp vegetable oil
    • 1 onion, diced
    • 450g boneless chicken, cubed
    • 1 500g jar Patak's Pasanda Cooking Sauce
    • 1 tbsp cream
    • 1 tbsp yogurt
    • 1 tbsp sliced almonds, toasted
    1. Heat the oil in a pan and fry the diced onion for 2 minutes. Stir in the chicken and fry for a further 2 minutes.
    2. Stir in the Patak's Pasanda Cooking Sauce, cover and simmer for 30 minutes until the chicken is tender.
    3. Mix together the cream and yogurt and stir into the sauce.
    4. Sprinkle with the toasted almonds and serve hot.

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