Chicken Pasanda
A British curry-house dish of chicken, cashews and yogurt, seasoned with ginger and cardamom and cooked in a pan. It comes to the table with chicken pieces.
18 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 8 min · Cook 10 min · 18 min total
- medium
- 1
Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
- 2
Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
- 3
Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
- 4
Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
- 5
Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
- 6
Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
