Chicken Pasanda
The BIR chicken pasanda: pre-cooked chicken in a creamy almond-and-coconut sauce sweetened lightly.
Overview
British-Indian Pasanda is a mild, creamy curry based on almond and coconut richness with a slight sweet edge from sultanas. Traditional pasanda uses flattened and tenderized meat; this version uses thinly sliced chicken breast and can be made with tandoori chicken if preferred. A splash of red wine is optional and adds depth.
Ingredients
Base and nuts
- 4 tbsp almond flakes
- 4 tbsp rapeseed (canola) oil or seasoned oil
- 3 tbsp coconut flour
- 3 tbsp ground almonds
- 2 tbsp sugar
- 20 sultanas
Curry sauce
- 500 ml Curry Base Gravy
- 100 g block coconut, cut into small pieces
Protein
- 800 g Pre-Cooked Chicken
- Splash of red wine (125 ml/½ cup) (optional)
- Salt, to taste
Finishers
- 100 ml (scant ½ cup) single (light) cream
- 1 tsp Garam Masala
Method
Stage 1 - Toast nuts
- Toast almond flakes in a dry pan over medium-high heat until golden.
- Transfer toasted almonds to a plate and set aside.
Stage 2 - Build curry base
- Heat oil in the same pan until bubbly.
- Add coconut flour, ground almonds, and sugar; stir 30 seconds.
- Add sultanas, base gravy, and block coconut pieces.
Stage 3 - Add chicken and simmer
- Once simmering, add chicken slices.
- Simmer 5 minutes until chicken is cooked and sauce thickens; stir if sticking to bottom.
- If using, add red wine and simmer until alcohol cooks off.
Stage 4 - Finish and serve
- Check seasoning and adjust salt, extra coconut, or sugar to taste.
- Stir in cream, then sprinkle in garam masala and toasted almonds.
Notes
- Pasanda is mild; increase chilli if you want more warmth.
- Use pre-cooked tandoori chicken for a restaurant-style finish with extra char flavour.
- Coconut and ground almond give texture; avoid over-thickening by adding a little base sauce or stock.
Serving
Serve with steamed basmati rice, pilau, naan, or paratha. Garnish with fresh coriander and extra toasted almond flakes.
Storage
- Refrigerate 2-3 days in an airtight container.
- Freeze up to 2 months; thaw fully before reheating.
- Reheat gently on low heat with a splash of stock or water.
- Best eaten within 24 hours for best texture and flavor.
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