Chicken Pasanda

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


Chicken Pasanda is rich, creamy and utterly delicious! It doesn’t require much effort to make this divine curry that’s packed full of flavour. 




  1. Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
  2. Heat the oil in the same saucepan. 
  3. When it starts to sizzle, add the ground almonds and sugar. 
  4. Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes. 
  5. Add the creamed coconut and stir until it’s melted into the sauce. 
  6. Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked. 
  7. Pour in the single cream and add the garam masala. 
  8. Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!


  • Instead of plain chicken breast, you can use cooked Chicken Tikka pieces. Proceed with the recipe but add the chicken after the creamed coconut has cooked for 15 minutes.
  • Category: Curry
  • Method: Simmer
  • Cuisine: Indian

Keywords: chicken pasanda, pasanda curry recipe, Indian pasanda recipe, creamy almond chicken curry with sultanas