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Baked Almond Chicken Pasanda

This baked Almond Chicken Pasanda is a flavorful and healthier alternative to the classic takeout curry. With the combination of tender chicken and aromatic spices, this dish is sure to delight your senses.
5
55 min
TOTAL TIME
322
CALORIES
$2.27
PER SERVING
Baked Almond Chicken Pasanda
Ingredients
PASANDA CURRY
4 SERVINGS
Tomato Sauce
8 3/4 ml tomato sauce
Ground Almonds
2 tbsp ground almonds
Diced Chicken Breast
1 1/8 g diced chicken breast
Red Onion
3 1/2 g red onion
chopped
Mild Curry Powder
1 tsp mild curry powder
Garlic
2 cloves garlic
minced
Ground Coriander
1 tsp ground coriander
Greek Yogurt
4 3/8 ml greek yogurt
Flaked Almonds
1 tbsp flaked almonds
Low Sodium Chicken Stock
8 1/2 ml low sodium chicken stock
Ground Cumin
1 tsp ground cumin
Grated Ginger
1 tsp grated ginger
Directions
PASANDA CURRY
10 min
PREP TIME
45 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 180ºC (350ºF).
2
In an ovenproof dish, combine the diced chicken breast, chopped red onion, mild curry powder, ground coriander, ground cumin, ground almonds, minced garlic, and grated ginger. Mix well to ensure the chicken is evenly coated in spices.
3
Pour the tomato sauce and low-sodium chicken stock over the chicken mixture.
4
Place the dish in the preheated oven and bake for 40 minutes.
5
Remove from the oven and gently fold in the Greek yogurt.
6
Sprinkle the flaked almonds on top, then return to the oven for 5 more minutes, until the almonds become golden.
7
Remove from the oven and let stand for 5 minutes before serving.
8
Serve this delicious Baked Almond Chicken Pasanda with a side of rice or your favorite accompaniment.
Health Info
Macros
11g
CARBS
15g
FAT
33g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
TREE NUTS