A very mild and creamy curry, delicately spiced, very delicious and easy to make. Serve with rice, naan or chapatis, and raita or kachumbar.
Chicken Passanda (serves 4)
Slightly adapted from Rick Stein’s India
3 tbsp ghee (replace with butter, coconut oil or vegetable oil if you don’t have it available)
5 cm piece of cinnamon stick
2 green cardamom pods, lightly bruised
1 small onion, finely chopped
15 g ginger, finely grated
15 garlic, finely grated
1 tsp ground coriander
1/2 tsp turmeric
1/2 Kashmiri chilli powder (this is a mild kind of chilli powder, if you don’t have it, use another mild chilli powder or omit it)
4 small chicken breast, without skin, cut in half (or use larger breasts and cut in large chunks)
200 g full fat Greek/Greek-style yoghurt
2 tbsp ground almond
1/2 tsp salt
100 ml water
2 tbsp flaked almonds, toasted, to serve
Heat the ghee in a pan on medium heat. Add the cinnamon and cardamom, fry for 30 seconds, then add the onion and fry until soft and golden (about 10 minutes). Add the ginger and garlic and fry for 3 minutes, then add the ground coriander, turmeric and chilli powder (if using) and fry for 30 seconds (this mixture is prone to burning!).
Add the chicken and stir well, then add the yoghurt, ground almonds, salt and water. Simmer gently for 15-20 minutes until the sauce is reduced and thick and clings to the chicken. Sprinkle the flaked almonds on top and serve immediately.