Adrian Lawrence

Chicken Pasanda

Name: Chicken Pasanda
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 4 skinless chicken breasts, cut into 2cm chunks; 6 green cardamom pods; 2 tsp. coriander seeds; 1/2 tsp. ground cinnamon; 1 tsp. ground turmeric; 1/2 tbsp. mild chilli powder; 2 tbsp. tomato puree; 500 g tub Yeo Valley Organic Natural Yogurt; 2 tbsp. flaked almonds, toasted; large handful coriander, roughly chopped; basmati rice, optional, to serve

A relatively mild curry made creamy and slightly tart from the yogurt. Up the heat by using hot chilli powder.

By The GH Kitchen TeamPublished: 29 April 2020

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Try this delicious, mild chicken curry

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Cal/Serv:

301

Ingredients

1 Tbsp. vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
4 skinless chicken breasts, cut into 2cm chunks
6 green cardamom pods
2 tsp. coriander seeds
1/2 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 Tbsp. mild chilli powder
2 Tbsp. tomato puree
500 g tub Yeo Valley Organic Natural Yogurt
2 Tbsp. flaked almonds, toasted
large handful coriander, roughly chopped
basmati rice, optional, to serve

Directions

1 Heat oil in a large pan and gently cook onion for 10min, until softened. Add garlic and chicken and cook for a further 10min, stirring occasionally, until chicken is cooked through.

2 Meanwhile, bash open the cardamom pods with a pestle in a mortar. Peel off and discard the husks. Pound the cardamom and coriander seeds until ground. Add these, along with the rest of the spices, tomato purée and 1tsp fine salt to the chicken pan. Cook for a further 1min.

3 Stir through yogurt, heat for 2min, thinning with a little water if needed. Check seasoning. Sprinkle over almonds and chopped coriander and serve with steamed basmati rice, if you like.

Per Serving:

Calories: 301
Fibre: 2g
Total carbs: 14g
Sugars: 12g
Total fat: 11g
Saturated fat: 2g
Protein: 36g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time