This is one of my kids’ favourite curries. It’s not very spicy but still has just enough bite to make me happy. I prefer my curries spicy but this is a good family dish.
I learned how to make this chicken passanda from a friend chef though I’ve changed it for my own taste. His version includes 100ml of raisons which he pounds into a pulp. It gives the curry a sweeter flavour. He also leaves out the chilli. You might like the idea so I thought I should let you know.
Chicken passanda is a great curry for large groups. It can all be made ahead of time and then simply heated back up at the end. The extra standing brings more depth to the dish. You may need to add a drop or two of boiling water when reheating.
International & UK Orders
- 2 tablespoons ghee or lite olive oil
- 1 two inch piece of cassia bark or cinnamon stick
- 3 green cardamom pods - lightly crushed
- 1 onion - finely chopped
- 2 tablespoons garlic and ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- A pinch of red chilli powder
- A pinch of turmeric
- 8 chicken thighs - skinned and flatted with a meat mallet
- 250g plain yogurt
- 1 tablespoon ground cashews
- A large handful of toasted almond flakes
- 3 tablespoons - finely chopped coriander
- Salt and pepper to taste
- In a large frying high sided frying pan or wok, heat the ghee/oil over medium high heat.
- When bubbling, toss in the cardamom pods and cassia bark.
- Allow to fry for about a minute stirring the spices around in the oil to release their flavour.
- Add the onion and sizzle for about five minutes until it is lightly browned and translucent.
- Now add the ginger and garlic paste and stir it all up to combine.
- Stir in the cumin, garam masala, turmeric, chilli powder and coriander powder and fry for a further 30 seconds.
- Throw in your flattened chicken thighs and brown for about a minute before adding the yogurt on teaspoon at a time while stirring continuously.
- Add just enough water to barely cover and bring to a simmer.
- Simmer for 20 minutes checking the curry occasionally to ensure the spices aren't sticking to the bottom of the pan.
- About five minutes before you finish, add the ground cashews and stir it all in.
- The sauce will thicken so that it coats the chicken nicely.
- Check for seasoning and add salt and pepper to taste.
- Garnish with the toasted almond flakes and chopped coriander and serve with plain white rice.