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Chicken Passanda

Chicken Passanda

For 3-4 you'll need

  • 4 skinless chicken breasts, cut into bite-size pieces
  • 1 Small piece of root ginger
  • 3 crushed garlic cloves
  • 1 crushed/chopped red chilli
  • A handful of flaked almonds
  • 4 Tbsp of tomato puree
  • 1 small tin of evaporated milk
  • 9fl oz of double cream
  • 1 small tub of natural yoghurt
  • 6 Tbsp of Mango Chutney
  • 4 teaspoons of curry powder
  • 1 teaspoon of tumeric
  • 2 teaspoons of garam masala
  • 1 teaspoon of chili powder
  • 4 fl oz stock. best made with chicken stock cube
  • 2 Tbsp of olive oil
  • 3-4
  • 45 mins

Method

This is really easy!! Fry off the chicken until just cooked through Basically just mix all the ingredients together with the chicken, place in a large oven dish and cook at 220c for around 40-45 mins You may need to stir halfway through!

Tip

Really nice served with peshwari naan bread, some saffron rice and mixed chutneys/dips

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