Chicken Pasanda

Chicken Pasanda

Serves 4

5½ pts per serving

2 teaspoon vegetable oil
1 large onion(s), thinly sliced
2 clove garlic, crushed
500 g chicken breast, uncooked, skinless, boneless, cut into chunks
1 tablespoon curry powder, mild
1 teaspoon ground coriander
400ml chicken Stock
25 g desiccated coconut
25 g ground almonds
25 g sultana(s)
150 g 0% fat Greek yogurt
1 small banana(s), sliced
1 pinch salt, and freshly ground black pepper
15 g almonds, flaked
3 sprig fresh coriander, to serve

1.	Heat the vegetable oil in a large saucepan. Add the onion and garlic and cook, stirring, for 4-5 minutes over a low heat. They should be soft and just lightly browned.
2.	Add the chicken chunks and cook for another few minutes to seal them on the outside. Stir in the curry powder and ground coriander and cook for a few more seconds.
3.	Pour in the stock, then add the coconut, ground almonds and sultanas. Heat until almost boiling, then reduce the heat and simmer gently for 20 minutes, partially covered.
4.	Spoon the yogurt into the saucepan, reserving a little for garnish, and stir in the banana. Heat gently, and then serve, garnished with the remaining yogurt, flaked almonds and fresh coriander.
5.	Plain boiled rice makes the perfect accompaniment to this delicious curry