Nut Free Chicken Pasanda
A mild, creamy, restaurant style curry that gets its richness from coconut and yoghurt, with no nuts at all.
- Time55 min
- LevelEasy
- Costabout £1.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 680kcal
- 57.8gcarbs
- 4.7gof which sugars
- 24.3gfat
- 13.2gsaturates
- 55.2gprotein
- 3gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the yoghurt, ground coriander, cumin, turmeric, paprika and salt. Leave for 15 minutes, or up to a day in the fridge.
15 min - 2
Heat the oil in a large pan over a medium heat. Fry the cardamom and cinnamon for 30 seconds, then add the onion and cook for 10 minutes until soft and golden.
10 min - 3
Add the garlic and ginger and cook for 1 minute until fragrant.
- 4
Add the chicken with all its marinade. Cook for 5 minutes, stirring, then pour in the coconut milk and 100 ml water.
- 5
Simmer gently with the lid half on for 20 minutes, until the chicken is tender and the sauce is thick and creamy. If it splits slightly, stir in a splash of water.
20 min - 6
Meanwhile cook the rice following the packet. Remove the cinnamon stick, scatter over the coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
