Pasanda (Restaurant Style) – The Curry Kid
Ingredients - 1 tablespoon Almond Flakestoasted for decoration - 2 tablespoons Vegetable Oil - 1" Cassia Bark (Cinnamon Stick) - 3 Cardamom Pods - 1/2 medium
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thecurrykid.co.uk.
Ingredients
- Almond Flakes: 1 tablespoon
- Vegetable Oil: 2 tablespoons
- Cassia Bark (Cinnamon Stick): 1"
- Cardamom Pods: 3
- Brown/White Onion: 1/2 medium sliced fine
- Garlic Paste: 1 teaspoon
- Ground Pepper: 1/4 teaspoon
- Cumin Powder: 1/2 teaspoon
- Coriander Powder: 1/4 teaspoon
- Mix Powder / Curry Powder: 1/2 teaspoon
- Coconut Milk Powder: 2 tablespoons
- Ground Almonds: 2 tablespoons
- Sugar: 1 tablespoon
- Meat - Chicken / Lamb: 200g thinly sliced
- Raisins or Saltanas: 1 tablespoon
- Curry Base: 250 millilitres
- Coconut (Block): 50g
- Single Cream: 100ml
- Fresh/Chopped Coriander: 1/4 cup
More Like This
Pasanda (From Scratch / Base Free) – The Curry Kid
thecurrykid.co.uk
Dhansak (Restaurant Style) – The Curry Kid
thecurrykid.co.uk
Chicken Ceylon (Restaurant Style) – The Curry Kid
thecurrykid.co.uk
Nawabi Chicken (Restaurant Style) – The Curry Kid
thecurrykid.co.uk
Pasanda Recipe - Matt Cooper Bites
mattcooperbites.com
Chicken Pasanda Recipe | Arla UK
arlafoods.co.uk
Insanity (Restaurant Style) – The Curry Kid
thecurrykid.co.uk
Oven Baked Pasanda Curry - Pinch Of Nom
pinchofnom.com