C41 Chicken Passanda


For 1 Continued...
1 portion pre-cooked chicken 2 tbspn passata
300 ml c41 curry base sauce 1 tspn tomato purée
1 tbspn oil ¼ tspn salt
½ tspn cinnamon 45 gm creamed coconut
½ tspn cardamom seeds 2 tbspn yogurt
½ tspn turmeric 2 tbspn flaked almonds
½ tspn ground coriander  
½ tspn hot chilli powder  



  1. Heat oil in a wok or heavy pan, over a medium heat, and fry the cinnamon and cardamom until fragrant, 1 min max.
  2. Add the turmeric, coriander and chilli powder and cook, stirring, for 30 seconds.
  3. Stir in the tomato purée and passata and cook for 1 min.
  4. Add 120 ml of c41 base sauce, salt and cook, stirring regularly, for 3 min, adding more c41 base sauce as necessary.
  5. Add the chicken and c41 base sauce as needed and cook, stirring regularly, for 3 min.
  6. Lower the heat and stir in the coconut milk.
  7. Gradually stir in the yogurt and cook for 1 min.
  8. Crush in the almonds.


  1. Serve with rice and garnish with a little freshly chopped coriander.


Not all of the c41 base sauce need be used, just enough to maintain sauce consistency as desired.
The preparation stage
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The finished meal