Chicken Pasanda from Scratch

Ingredients

• 4 tbsp rapeseed (canola) oil
• 2 medium onions, finely chopped
• 3 tbsp coconut milk powder (see alternatives 00)
• 3 tbsp ground almonds
• 2 tbsp sugar
• 200g tinned (canned) chopped tomatoes
• 125ml (1/2 cup) coconut cream
• About 20 sultanas or raisons
• 800g (1 ¾ lbs.) chicken breasts or thighs, thinly sliced
• A slash of red wine (125ml/1/2 cup), Optional
• 125ml (1/2 cup) single cream
• 1 tsp garam masala, shop bought or homemade
• 4 tbsp toasted almond flakes

Steps

1. Heat the oil over medium high heat and when visibly hot, stir in the chopped onions. Fry for about 5 minutes until soft and translucent but not yet browning.
2. Add the coconut milk powder, ground almonds and sugar and stir it all up to coat the onion mixture. Then add the chopped tomatoes and about 125ml (1/2 cup) water or unsalted chicken stock. Bring to a simmer and then take off the heat to cool some.
3. Transfer to a blender and blend into a smooth sauce. Then pour the blended sauce back into the pan and bring to a simmer, stirring only if the sauce is sticking to the pan. The sauce will look a bit too thick so add about 125ml red wine and 125ml (1/2 cup) water or unsalted chicken stock. It should caramelise to the sides of the pan. When it does, scrape that back into the sauce for extra flavour.
4. Add the coconut cream and sultanas/raisons and stir into the smooth sauce. Now add the raw chicken. You might want to add a little water or stock at this point if the sauce is looking too thick. Remember to add more liquid if the sauce is too thick or cook it down if too runny.
5. Cook the chicken through and then add the cream. Sprinkle with the garam masala and serve.