Ingredients
-
3
-
1
-
1 1/2
-
2 - 3
-
1
-
2
-
1
-
1
-
1/2
-
5
-
-
-
-
-
Directions
Chicken Pasanda (Indian),A creamy chicken curry,Doubled the spices and simmered the chicken in the sauce for 45m. Beautiful. Also used ground almonds instead of flaked.,Amazing, I made an account just to write how delicious it was. Best curry I’ve ever made. I add thinly sliced potatoes just before I added the chicken (to bulk it up a bit, and also because I love potatoes in a curry). So good!
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Steps
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1
Done
|
Heat the Ghee in a Large Heavy Pan Then Add the Chopped Onion and Stir For a Few Minutes With the Heat on High. |
|
2
Done
|
Add the Cinnamon and Cardamons, Stir a Little Then Turn the Heat Down to Low and Cook For 5 Minutes. |
|
3
Done
|
Add the Ginger and Garlic, Stir and Cook For Another 5 Minutes on Low Heat Stirring Now and Again to Make Sure Nothing Browns or Burns. |
|
4
Done
|
Add the Turmeric, Coriander and Chili Powder and Fry Gently For a Minute. |
|
5
Done
|
Add 1 Tablespoon of Yoghurt, Stir Round and Turn the Heat Up So the Yoghurt Sizzles in the Oil (don't Worry, It Won't Split If You've Used Full Cream Yoghurt). |
|
6
Done
|
When the Yoghurt Has Lost a Lot of It's Moisture Add Another Tablespoon. Stir and Fry as Before. |
|
7
Done
|
Repeat Until All the Yoghurt Is Incorporated. |
|
8
Done
|
Add the Tomato Pure and Stir. |
|
9
Done
|
Stir in Hot Water - Enough to Make the Mixture Very Fluid. |
|
10
Done
|
Bring to the Boil and Simmer, Stirring Occasionally For 5-10 Minutes. |
