Hi, Ray here again.
And it’s curry time again.
On Saturday morning I checked out the freezer and pulled out a pack of chicken breasts that needed to be used up within the next few weeks. So I jumped onto the Curry Focus website and looked for a new chicken curry recipe to try. And I found the Balti Chicken Pasanda Curry recipe amongst the chicken curry recipes.
And guess what? I started following the Curry Focus recipes in 2007 and this is the first weekend when I did not need to buy any of the ingredients! My kitchen cupboards have loads of curry-related ingredients. Of course, I have other foodstuffs as well – having only curry food would be a bit weird.
So early Sunday afternoon saw me cutting up the defrosted chicken breasts and mixing up the chicken in the marinade. Apart from preparing the ginger and garlic, all that was involved was measuring out the marinade ingredients. I mixed up the chicken and marinade, covered the bowl with kitchen film and left the bowl in the kitchen for about 5 hours (a little longer than the called for 3 hours but I don’t think that you can over-marinate chicken, can you?).
I saw that the cooking time for the balti chicken pasanda curry was only about 18 minutes and prepared the onions, chillies and coriander (cilantro) about 30 minutes from the scheduled eating time. Only one dinner guest turned up this evening because the other one had an upset stomach and so stayed at home – a bonus because it mean more curry for me (because I’d keep back a portion for tomorrow’s lunch (this is a pretty selfish outlook but there you go – at least my cooking did not cause the upset stomach).
So there were only 3 of us for dinner this evening and I started cooking once the visiting dinner guest had arrived.
Did I mention that this is an amazingly easy curry to make? Once the oil was heated, all I had to do was fry the onions a little, add the marinated chicken, cook for 15 minutes and then add the chillies and coriander (cilantro). I started microwaving the rice once the marinated chicken had been added to the frying pan. Easy. About the only thing that I was concerned about was that there might not be enough liquid in the curry and that it would burn. But this was not really a problem because the chicken released enough liquid. I did have some boiling water ready in case it was needed but it was not needed at all.
Soon I was serving up the Balti Chicken Pasanda Curry on basmati rice.
And how was it? Well it was a dry curry with most of the liquid having evaporated during the cooking process – most of us would have liked a little more sauce. But the chicken was well cooked and it was a “clean” and lovely curry to eat. The one thing that really surprised me was the spice heat level – I had always believed that a Pasanda curry was mild but this one was hot, very hot. I can see that the cause of the heat would be the 3 chillies that were added just before the end of the cooking. The coriander taste came through and I was lucky when I bit on a cardamom pod – I love cardamom (some people don’t) so it was a great bonus. Overall, the curry received a rating of 7 out of 10 with a spice/heat level of “Very Hot”.
If you like a pasanda curry then you can give this recipe a try but cut back on the chillies if you want a mild curry (maybe only add one chilli instead of the three that are in the ingredients list).