Chicken/Prawn Passanda (AKA 'Fat Curry')

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Prep time:

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Serves: 2

By TrillianAstra



  • 2 tbsp tomato puree

  • 4 tbsp vegetable oil

  • 2 chicken breast or 16 king prawns

  • 2 tsp curry powder or a combination of ground cumin, coriander and paprika

  • 1 tsp turmeric

  • 2 inch ginger chopped small

  • 1 tsp garam masala

  • 1 tin evaporated milk small

  • 3 tbsp mango chutney

  • 2 tbsp flaked almonds

  • 4 cloves garlic crushed

  • 55g ground almonds

  • 4 tbsp coriander leaves roughly chopped

  • 1/2 tsp chilli powder

  • 1 small onion finely chopped

  • 3 cayenne chillies finely chopped


  1. Chop up the chicken or peel and devein the prawns
  2. In a small bowl, make a paste of the curry power, turmeric and chilli powder with a little water. The consistency is not that important. Put this to one side.
  3. Dice the onion.
  4. Fry the onion in the vegetable oil until it is translucent.
  5. Add the garlic, ginger and chillies and stir fry on medium for 5 minutes.
  6. Add the paste and fry for a further 30 seconds
  7. Add the chicken or prawn and stirfry until cooked through
  8. Stir in the tomato puree, ground almonds, mango chutney and evaporated milk and simmer for 5 minutes, stirring occasionally. If needed add a little water to prevent the curry from becoming too thick or dry.
  9. Stir in the garam masala and coriander leaves and cook for another minute.
  10. Sprinkle over the flaked almonds and serve with rice.

Handy Hint

Mmmmmmmmm. Very fat curry.

Additional Information

  • Autumn

  • Main Course

  • Gluten Free

  • Egg Free

  • Winter

  • Meat

  • indian

  • Make Ahead

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