Creamy Chicken Pasanda Curry
An ultra rich and creamy Indian curry, this one pot chicken pasanda is ultra easy to make and packed full of amazing flavor.
Servings: 6 servings
Calories: 299kcal
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs, cut in bite sized pieces
- ½ medium onion chopped
- 3 cloves garlic minced
- 3 tablespoons coconut oil substitute ghee
- 4 cardamom seeds
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- 1 ½ teaspoons salt
- 1 can diced tomatoes drained
- 1 cup coconut milk
- 3 tablespoons almond meal finely ground almonds
- 4 ounces Greek yogurt
- 3 tablespoons chopped cilantro for garnish
- 2 tablespoons almond flakes for garnish - substitute crushed sliced almonds
- Steamed basmati rice for serving
Instructions
- Heat the coconut oil in a high sided skillet over medium heat.
- Add the onions and garlic and sauté until they start to become soft and translucent, about 3 minutes.
- Add the chicken and brown and all sides, cooking for about 5 minutes.
- While the chicken cooks, mix the dry spices in a bowl (cardamom, turmeric, chili powder, cumin, garam masala, pepper, salt).
- Add the spice mixture to the chicken and mix to full coat. Cook for about 2-3 minutes, stirring often to ensure the spices don't burn.
- Mix in the canned tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pan. Cook for 2 minutes.
- Add the coconut milk and almond meal and simmer for 2-3 minutes. If mixture is too thick, add additional coconut milk.
- Remove from heat and stir in the yogurt.
- Serve garnished with cilantro and almond flakes over steamed basmati rice with naan (optional).
Notes
- For a thicker curry sauce, you can leave the coconut milk out and just stir in the yogurt at the end.
- Substitute regular plain yogurt for the Greek yogurt of that's all you have. Just make sure the yogurt is full fat to prevent the sauce from breaking.
- For a vegetarian/vegan option, use paneer instead of chicken.
- Substitute toasted chopped or sliced almonds for the almond flakes.
- For more spice, add additional Kashmiri chili powder and for no spice you can completely omit it.
Nutrition
Serving: 1cup | Calories: 299kcal | Carbohydrates: 9g | Protein: 20g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 760mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 3mg