Coconut Cashew Chicken Pasanda
This Coconut Cashew Chicken Pasanda is a delightful twist on a traditional Pakistani favorite. The dish features succulent chicken pieces marinated in an aromatic spice blend, with a rich and creamy sauce made from yogurt and cashew cream, infused with the slight sweetness of coconut milk. A vibrant pineapple salsa adds a refreshing contrast. Enjoy these flavors with warm, toasted pita wedges for scooping up every last delicious bit. This one-dish meal is both comforting and mildly exotic, perfect for family dinners or entertaining guests.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Roasted cashews
1/2 cup (processed until smooth)
Plain low-fat yogurt
2 cups (blended with cashew cream)
Onion
1 cup (coarsely chopped)
Fresh lemon juice
1/4 cup (freshly squeezed)
Fresh ginger
2 tablespoons (chopped)
Jalapeno peppers
2 (blended with other ingredients)
Ground coriander
2 1/2 teaspoons (mixed in spice blend)
Ground cardamom
3/4 teaspoon (mixed in spice blend)
Ground cinnamon
3/4 teaspoon (mixed in spice blend)
Black pepper
1/2 teaspoon (mixed in spice blend)
Ground cloves
1/4 teaspoon (mixed in spice blend)
Salt
1 teaspoon (divided)
Boneless skinless chicken breast halves
24 ounces (cut into thirds)
Vegetable oil
2 teaspoons (for cooking chicken)
Fresh pineapple
1 cup (cubed)
Roasted cashews
2 tablespoons (chopped)
Fresh cilantro
2 tablespoons (chopped)
Pita bread
24 inches (each cut into 6 wedges)
Instructions
1
1. In a food processor, blend 1/2 cup roasted cashews until smooth, about 2 minutes, scraping down the sides as needed. Add 2 cups of plain low-fat yogurt and blend until fully incorporated. Set aside.
2
2. In a blender, combine 1 cup of coarsely chopped onion, 1/4 cup of fresh lemon juice, 2 tablespoons of chopped fresh ginger, and 2 jalapeno peppers. Blend until finely chopped and well mixed.
3
3. In a large resealable bag, combine 2 1/2 teaspoons of ground coriander, 3/4 teaspoon of ground cardamom, 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground cloves, along with 1/2 teaspoon of salt. Add 24 ounces of chicken breast pieces, seal the bag, and shake well to coat the chicken evenly with the spice mixture.
4
4. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the spice-coated chicken pieces and cook for about 4 minutes on each side, or until fully cooked through. Remove the chicken from the pan and keep warm.
5
5. In the same pan, add the prepared onion mixture. Reduce the heat to medium and cook for about 3 minutes or until the liquid has mostly evaporated, stirring frequently. Add the remaining 1/2 teaspoon of salt and the yogurt-cashew mixture, cooking for another 3 minutes until heated through, stirring regularly.
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6. To serve, spoon approximately 1/2 cup of the yogurt-cashew sauce onto each of 6 plates. Top each portion with 3 pieces of chicken, a sprinkle of 1 cup of cubed fresh pineapple, 2 tablespoons of chopped roasted cashews, and 2 tablespoons of fresh cilantro.
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7. Serve with 24 inches of pita bread, each piece cut into 6 wedges, as a side for dipping and enjoying the flavors of the dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Cashew Chicken Pasanda?
It is a delightful twist on a traditional Pakistani favorite featuring chicken marinated in aromatic spices with a creamy yogurt and cashew sauce.
What are the main ingredients for the cashew cream?
The cashew cream is made by blending 1/2 cup of roasted cashews until smooth and then incorporating 2 cups of plain low-fat yogurt.
What goes into the aromatic onion mixture?
The aromatic mixture consists of 1 cup of coarsely chopped onion, 1/4 cup of fresh lemon juice, 2 tablespoons of fresh ginger, and 2 jalapeno peppers.
What spices are used to coat the chicken?
The spice blend includes ground coriander, ground cardamom, ground cinnamon, black pepper, ground cloves, and salt.
How should the chicken be prepared before cooking?
24 ounces of boneless skinless chicken breast halves should be cut into thirds and shaken in a bag with the spice mixture to coat evenly.
What is the recommended cooking time for the chicken?
The spice-coated chicken should be cooked in vegetable oil for about 4 minutes on each side until fully cooked through.
How is the sauce finished in the pan?
After removing the chicken, the onion mixture is cooked until the liquid evaporates, then the yogurt-cashew mixture is added and heated through.
What kind of fruit is used as a garnish?
1 cup of cubed fresh pineapple is used as a refreshing contrast and garnish for the dish.
What bread is served with this meal?
The recipe is served with 24 inches of pita bread, with each piece cut into 6 wedges for dipping.
How many servings does this recipe provide?
The recipe is designed to serve 6 people, with each portion containing approximately 3 pieces of chicken.
What type of cashews should be used?
Roasted cashews are used both in the blended sauce and as a chopped garnish on top.
Is this dish spicy?
Yes, it features 2 jalapeno peppers and a variety of warm spices like cardamom, cinnamon, and cloves for a mildly exotic heat.
What type of yogurt is best for the sauce?
Plain low-fat yogurt is recommended to achieve the proper creamy consistency for the Pasanda sauce.
How much ginger is required?
The recipe calls for 2 tablespoons of chopped fresh ginger to be blended into the base.
How should the pita bread be prepared for serving?
The pita bread should be toasted and cut into 6 wedges per piece.
What is the role of the lemon juice?
1/4 cup of fresh lemon juice is blended with the onions and peppers to provide acidity and balance the creamy sauce.
How much coriander is used in the spice rub?
The rub uses 2 1/2 teaspoons of ground coriander.
Should the chicken be cooked on high heat?
The chicken should be cooked over medium-high heat to ensure a good sear while cooking through.
When do I add the salt?
The salt is divided: half is added to the chicken spice bag and the other half is added to the sauce while it simmers.
What type of oil is used for frying?
The recipe uses 2 teaspoons of vegetable oil for cooking the chicken pieces.
How do I prepare the jalapeno peppers?
The jalapenos are blended whole with the onion, lemon juice, and ginger until finely chopped.
What is the final garnish before serving?
The dish is topped with pineapple, 2 tablespoons of chopped roasted cashews, and 2 tablespoons of fresh cilantro.
How much sauce goes on each plate?
Approximately 1/2 cup of the yogurt-cashew sauce should be spooned onto each plate.
Can I use a food processor for this recipe?
Yes, a food processor is used to blend the cashews and yogurt into a smooth cream.
What is the preparation for the fresh cilantro?
The fresh cilantro should be chopped and used as a vibrant green garnish.
How many pieces of chicken are in the total recipe?
The 24 ounces of chicken are cut into 18 pieces (6 servings of 3 pieces each).
Is ground cardamom essential for this dish?
Yes, 3/4 teaspoon of ground cardamom provides the signature aromatic flavor profile of a Pasanda.
How long do I cook the onion mixture?
The onion mixture should be cooked for about 3 minutes until most of the liquid has evaporated.
What is the consistency of the final sauce?
The final sauce is rich, creamy, and thick enough to be scooped up with pita wedges.
Does the recipe use cinnamon sticks or ground cinnamon?
The recipe specifically calls for 3/4 teaspoon of ground cinnamon for the spice coating.