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OVERN-BAKED PASANDA CURRY

This crowd pleaser will be everyone's favourite at the dinner table. You'll add chicken, onions and almonds to a rich, mild sauce and oven-bake for a curry that's tasty and comforting.


Serves 2  

Prep 10 mins   

Cook 45 mins 

Everyday Balance™ 145kcal per serving 


Power Foods

  • 1 chicken stock cube  

  • 2 skinless chicken breasts diced into bite-size pieces 

  • 1 tsp mild curry powder 

  • 1 tsp ground coriander 

  • 1/2 tsp ground cumin 

  • 1/2 tsp sweetener 

  •  1 large red onion, peeled and thinly sliced 

Counted Ingredients

  • 20g ground almonds (120kcal) 

  • 60g light soft cheese (80kcal) 

  • 15g flaked almonds (90kcal) 

Preheat the oven to 200°C (180°C, gas mark 6), boil a kettle and prepare your ingredients 

1. Dissolve the stock cube in 150ml boiling water – this is your stock 

 2. Add the chicken, curry powder, coriander, cumin, sweetener and ground almonds to an ovenproof dish  

Give everything a good mix up making sure chicken is coated in the spices 

3. Scatter the onion over the chicken, then pour over the stock 

4. Put the dish into the oven for 40 mins or until the chicken is cooked (no pink meat!) 

5. Remove the dish from the oven and carefully stir in the soft cheese 

Sprinkle over the flaked almonds and put the dish back in the oven for another 5 mins 


6. Top with Coriander and serve with rice




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