Chicken Passanda, when cooked slowly to this recipe make the chicken so tender.
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.
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Chicken Passanda
Ingredients
- 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
Instructions
- 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.
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Montse
Tuesday 4th of July 2023
Another beautiful curry and quick to prepare! Thank you /dan
Montse
Dan Toombs
Sunday 9th of July 2023
Thanks very much. Dan
Steve
Saturday 8th of December 2018
Oi oi Dan .... didn’t have your book to hand so found you here ..... made this last night with your Naans .... fabulous !! Nd so easy .... and done in the time it takes for a takeaway to be ordered nd delivered a great destress !! We are perfecting the Naans ,we throw them together in the morning nd then leave till the evening to cook .... they are laughingly brilliant nd so light !! Thanku 😃😃
Dan Toombs
Thursday 13th of December 2018
Hi Steve
Great to hear! Thank you. Dan
Dezzi Robinson
Thursday 14th of December 2017
Hi - you say that this is good for a crowd, but could it be scaled up to a group of 20? If so are there any ingredients which I’d need to be cautious about? Thanks PS this is a fab recipe!
Dan Toombs
Monday 5th of February 2018
Hi Dezzi
Thank you very much. Yes, you can definitely scale the recipe up to serve more. Be careful with the chilli powder if you don't like things spicy. :-)
Dan
Dina
Monday 14th of August 2017
Hi there! If I would prefer to add the raisin paste , when in the recipie is it appropriate to do so? Thanks !
Dan Toombs
Tuesday 17th of October 2017
Hi Dina
Why not? Sound great.
Thanks, Dan
scott
Saturday 12th of August 2017
where do the almond flakes come into play ?
Dan Toombs
Tuesday 17th of October 2017
Just sprinkle them over the top as a garnish.
Thanks, Dan