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Chicken pasanda in bowls with rice

Chicken Pasanda

  • Author: caroline
  • Total Time: 30 minutes
  • Yield: 4 1x


Mild, creamy and enriched with the flavours of almond and coconut, chicken pasanda has a wide flavour appeal and takes less than 30 minutes to prepare. 

The default recipe serves 4.


Units Scale
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely diced
  • 1 cinnamon stick
  • 500g chicken breast, cut into bite-sized pieces (around 4 small, or 3 large, breasts)
  • 2 garlic cloves, crushed or finely chopped
  • 2 tsp cumin
  • 1 tsp turmeric
  • 4 tbsp almond powder
  • 4 tbsp coconut milk powder (see note 1)
  • 250ml chicken stock
  • 2 tbsp sugar
  • 125ml single/whipping cream
  • 125ml full-fat natural yogurt, room temperature (see note 2)

To garnish:

  • 2 tbsp flaked almonds, toasted
  • 2 tbsp chopped fresh coriander


  1. Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and cinnamon stick and cook for 3-4 minutes until just starting to soften. 
  2. Add the chicken and continue to cook for a further 4-5 minutes the pieces are sealed all over. 
  3. Add the garlic and continue to cook for a further minute before adding the cumin, turmeric, almond powder and coconut powder and stirring through for a further 30 seconds. 
  4. Stir in the stock, sugar and cream. Add the yogurt and bring to a simmer. Cook for a further 4-5 minutes until the sauce has thickened. 
  5. Serve with toasted almonds and freshly chopped coriander scattered over the top.


  1. Make sure to buy coconut milk powder, which is sometimes labelled as coconut powder. However, desiccated coconut can also be labelled as coconut powder, and they are very different products. Desiccated coconut is typically shredded, rather than a fine powder, and will clump in a recipe such as this rather than dissolving into a creamy sauce.
  2. Ideally use full-fat yogurt, which is less likely to curdle. If you are intent on using low-fat yogurt then make sure the sauce isn’t too hot (not higher than a gentle simmer) when you add it. You can also whisk a teaspoon of cornflour into the yogurt first which will help it hold its consistency. If you are looking for a low-fat curry then check out this healthy chicken korma recipe
  3. While this is typically served mild if you want a bit of spice you can add some chopped chilli or chilli powder in step 3.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Curry


  • Serving Size: 1
  • Calories: 470
  • Fat: 21g
  • Carbohydrates: 22g
  • Protein: 35g

Keywords: curry, indian, chicken, dinner, easy, mild, creamy