When I was a teenager I worked in an indian restaurant. I started as front of house, but when they needed help in the kitchen soon found my happy place. The two chefs didn’t speak English, but we didn’t need much language. They taught me to make so many dishes through taste and action!
At the end of each night we were allowed to cook whatever we wanted for ourselves (we had worked through dinner and past midnight). They would encourage me to experiment. It was a dream being able to choose from around 30 boxes of fresh ingredients, ready chopped. Just going for it with a handful of this and a handful of that.
Now my favourite recipes still have indian bases. I’ve tried to simplify them for busy working and family life, so they aren’t as authentic as those chefs would expect, but they hit the spot either way, without taking too much preparation.
This Honey Pasanda can be made with chicken or the vegetarian chicken readily available in the supermarket. It’s mild and creamy. If you like your curry very sweet (kids certainly do), add a banana or some chopped pineapple.
I would love to see your photos if you make it so please tag me @mrsjulesparker on Instagram. It would make my day (and make me hungry)
Honey Chicken Pasanda
- 2 x Chicken breasts
- 50 g Ground almonds
- 4 x Garlic cloves
- 1 x Onion
- 2 tbsp Garam Masala
- 1 handful Raisins
- 1 x 2 inch piece of fresh ginger
- 1 x Chicken stock cube
- 1/2 tsp Ground turmeric
- 160 g Natural yoghurt
- 1 x Sachet of solid coconut cream
- 1 handful flaked almonds (optional but delicious)
- 1 tsp Olive oil
- 1 tbsp Butter
- 1 tbsp Honey
- Toast your optional flaked almonds in a dry frying pan for 2 minutes until golden. Set them aside
- Melt the butter and olive oil in a pan. Add the finely chopped onion, frying until soft
- Add finely chopped ginger, garam masala, turmeric and garlic. Fry on a low heat for 2 minutes, stirring occasionally. It should be aromatic by now!
- Add the chopped chicken or vegetarian "chicken". Fry for about 2 minutes, or until the outside of the chicken pieces are sealed white.
- Add the stock, ground almond, grated coconut cream, raisins and honey. Stir thoroughly and simmer. Your coconut cream should melt in quickly. Simmer until the chicken is cooked through no longer pink inside), about 8-10 minutes
- Take your curry off the heat and stir through the natural yoghurt. Service with pilau rice or naan breads and sprinkle with the toasted almonds