Chicken Passanda


For 1 Continued...
1 chicken breast 1 tspn coriander seeds
2 tbspn oil 2 tbspn Greek yogurt
100 gm onion (prepared weight) 1 tspn tomato purée
¼ tspn cinnamon 2 tbspn passata
8 cardamom pods ½ tspn salt
1 tspn ginger 2 tbspn flaked almonds
1 clove garlic 45 gm creamed coconut
½ tspn turmeric 125 ml water
½ tspn hot chilli powder  



  1. Heat 2 tbspn of oil a wok.
  2. Cook the onion over a moderate heat for 1 min.
  3. Add the ginger and garlic and cook, stirring, for 1 min.
  4. Add the cinnamon and cardamom and cook, stirring, for 1 min.
  5. Add the turmeric, coriander and chilli powder and cook, stirring, for 1 min.
  6. Add tomato purée and passata and cook, stirring, for 1 min.
  7. Add 125 ml of water, bring to a boil, and simmer for 5 min, stirring occasionally (add a little water if it gets too dry).
  8. Add salt to taste.
  9. Add the reserved chicken and ´crush in´ the almonds.
  10. Continue to simmer for 10 min, stirring occasionally.
  11. Stir in the coconut milk.
  12. Stir in the yogurt 1 tbspn at a time.
  13. Heat through.
  14. (The sauce should end up fairly thick with patches of oil on top, so add a little water or adjust the heat as it simmers.)


  1. Serve with rice.
The preparation stage
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The finished meal