Come on - we need the recipe for this - approximate quantities and ingredients and method of cooking please
I got that excited forgot that part !!
So I got four large portions with this mix
1 lb of chicken breast diced
almonds whole or flaked ( I prefer a mix of both for good reason)
1 packet of dessicated coconut
butter ghee or oil
single cream large ish tub
two large onions
3 fresh green chillies
1 heaped teaspoon of ground coriander/ ground cumin and 1/4 teaspoon of turmeric
1 desert spoon of ginger and garlic paste. alternatively a coupl ecloves of garlic finely chopped and inch of root ginger given the same treatment.
Garam masala.
5 whole tomatoes
1 bunch of Fresh Coriander.
1 large capsicum pepper I prefer green for some inexplicable reason.
1 packet of sultanas (traditionally Green)
The Channa twist to sweet eating apples
I think thats it !! looks a lot but a lot of the spices etc enough left over to repeat the meal !! and cook a lot of other dishes
Pasander is a Northern India/ Pakastani Mogul dish and recipes vary, Garam masala for example varies household to household recipes passed from mother to daughter over the generation ...Masala is a misunderstood word it actually means spice mix. And on that note you can play about to your individual taste. Pasander itself means favourite.
This dish was passed to me by a Pakastani pal of mine around 20 years ago and is typical of what is eaten at home not the take away offerings.
If you have friends who say they don't like indian food this is the one to cook dont say its Indian I guarantee they will want the recipe by the end of the night.
Method
1 finely dice and chop the onion.
2 In a large frying pan or skillet dry fry the whole almonds alternatively toast under a grill. do the flaked at the same time reserve the flaked for part of the finishing garnish
3) in the skillet add a good knob of butter/ghee or oil if you prefer add the onion on a medium heat( first opportunity to do your thing I often add cloves peppercorns and whole cumin seeds to the oil until they pop season the oil )
4) add a chopped pepper to the onion add finely chopped chillies and continue to fry until soft or better still golden. ( brings out the sugar in the onion)
5)when the onions very close to how you want it add the garlic and the ginger paste ...give it minute to cook off and brown a little
6) add the chicken and cook until sealed and still succulent
7) when the chicken is nicely sealed and taking a bit of colour add the ground coriander / cumin Turmeric and a 1/2 tsp of salt stir for a minute or so . spices cook an ddon't burn otherwise a very bitter taste !!
8) Add th echopped apple cored ,and sultanas...to taste really but I like a good handful
9) give the masala now a good sprinkle of dessicated coconut really go to town ...be careful it cooks for a minute and doesnt burn !! stir like a mad person...the dish will be really dry at this point ..
10) add the Fresh cream and stir...you can use Yoghurt if you wish This is a Pakistani idea of a gravy :wacko:...
11) add 3 of the chopped tomatoes, th eother two add later if you want different texture.
At this stage a glug of wine ...talking of which half a glass of white wine in the dish is a nice touch too. but not necessary tis nice tho
12 )cover and simmer for 20 minutes...remove a piece of the chicken and ensure it is cooked through still be succulent !!.
13) add 1/2 a teaspoon of the garam masala..give a stir, add the freshly chopped coriander for 10-15 seconds ..done and serve
Rice chappati roti all good and can be used in a seperate pan ...serve on aplate add the toasted flaked almonds, a a little chopped coriander garnish and enjoy
Channa
P>S let me know what you think to all the recipes I post ...
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