It seems to have got cold again so this tasty slow cooker chicken pasanda was perfect to warm us up in the evening after a long day at work. Pasanda is usually a curry containing cream, yoghurt or coconut milk and almonds. The name means “liked” or “favourite” as this mild curry is popular with young and old alike.
As I wanted to make this dish in my slow cooker, I swapped the cream or yoghurt for reduced-fat coconut milk, because cream or yoghurt can split, or curdle, in the slow cooker. It worked very well, with a thick and creamy sauce when served. I make no claims as to the authenticity of my version of the chicken pasanda, but we enjoyed the flavours and it would be easy to adjust the level of spice to suit your taste by reducing or increasing the amount of fresh chilli and chilli powder.
I love to make curries but the length of the list of ingredients and the number of steps can be overwhelming, especially if you don’t want to spend hours in the kitchen. This version is so simple because you can throw all of the ingredients into the slow cooker together if you are short on time, and still get great results. For me, using the slow cooker to make curries is ideal, as you can forget about it for the rest of day while at work or out of the house.
- 3 chicken breasts
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 cm piece of fresh ginger, chopped
- 1 tsp lazy red chilli (or 1 red chilli)
- 30 g ground almonds
- 1 tin reduced-fat coconut milk
- 5 tbsp tomato purée
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1.5 tsp medium curry powder
- 1 tsp chilli powder
Place all the ingredients in the slow cooker. Stir well.
Tip: If you have extra time you could fry the onion in a little oil until soft, then add the garlic and cook for a minute more, then add the spices and fry for 1-2 minutes more until fragrant, before putting it in the slow cooker and adding the coconut milk and ground almonds. If not, you still get plenty of flavour just putting all the ingredients in and leaving it to cook slowly.
Cook for around 6 hours on low or 3-4 on high. I like to cook for the first hour on high to get it going well, then switch to low.
Serve with rice or naan bread, with some chopped fresh coriander on top.
For more tasty curry ideas, take a look at these:
- Lemongrass, ginger and butternut squash curry from Sew White
- Turkey Keema curry from Foodie Quine
- Hairy Bikers duck massaman curry from It’s not easy being greedy
- Pakistan style prawn curry from Simply Krati
- Coronation chicken from The Petite Cook
- Quick and easy chicken korma from Coffee and Vanilla
- Slow cooker coconut lentil curry from Recipes From a Pantry
- Slow cooker chicken curry from Fab Food 4 All
- Fruity chicken curry from Munchies and Munchkins
I’m also linking up with the Slow Cooked Challenge from Janice from Farmersgirl Kitchen. The current challenge runs throughout May an June.