We cooked a delicious passanda which went down really well and I made it in my brand new taupe Rectangular Baker which I got free just for doing my job!
Here is the recipe - enjoy! x
Chicken passanda in a stone
650-700G chicken breast (skinless) cut into bite size pieces
½ red onion finely chopped
1 inch piece root ginger finely chopped
4 cloves garlic crushed
1 red chilli finely chopped (or more if prefer)
200g ground almonds
4 tablespoons flaked almonds
4 tablespoons tomato puree
410g tin evaporated milk
8floz double cream
250g natural yogurt
6 tablespoons mango chutney
4 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons garam massala
1 small teaspoon chilli powder
fresh coriander chopped
4 fl oz stock made with a chicken stock cube
1-2 tablespoons vegetable oil
1. Grate the ginger using the Microplane Grater into the Rectangular Baker
2. Chop the onion with the Food Chopper – add to the ginger.
3. Finely slice the chilli with the Forged Utility Knife – add to the ginger and onion.
4. Cut the chicken breast into bite size pieces on the Cutting Board using the Santuko Knife and place in the Baker
5. Crush the garlic with the Garlic Press into the Rectangular Baker
6. Measure the almond flakes, mango chutney, spices, oil and tomato puree using the Adjustable Measuring Spoons and place in the Classic Batter Bowl.
7. Use the Easy Read Measuring Cup to measure the double cream and add it to the Classic Batter Bowl. Combine with the ground almonds, evaporated milk and yogurt using the the Stainless Steel Whisk
8. Chop the coriander with the Professional Shears and a Prep Bowl – add to the Classic Batter Bowl and stir in using the Small Mix 'n' Scraper. Pour the mixture into the Baker.
9. Make up the stock in the Measure All Cup and pour it into the Baker. Use a Bamboo Spoon to mix everything together.
10. Cook at 220 c (fan oven-adjust if necessary) for 35-40 mins stirring half way through.
The curry should bubble away without burning- always ensure that the chicken is cooked through before serving.