This is one of my favourite Indian dishes. It took me a long time to find a good recipe (and my Indian friend Manu wouldn’t give me the recipe). This recipe is somewhat spicier than you will usually find in a restaurant, so if you like your food mild, reduce the spices a little.

There are actually many different ways to cook a badam pasanda. You can use yoghurt, coconut milk or cream, or combinations of these ingredients. This recipe uses a mixture of yoghurt and coconut milk.

Ingredients:

• Cooking Oil – about 2 tablespoons;
• About 300 grams of Chicken (or Turkey – you can also use Lamb, but it needs to be cooked longer to make sure it is tender);
• Garam Masala (I use ground garam masala – you can also use a paste, or make your own) – about 2 teaspoons;
• Optionally, some whole cardamom pods;
• About 1 teaspoon of Salt;
• 2 heaped teaspoons of Garlic-Ginger Paste (or 1 heaped teaspoon of Garlic Paste and 1 heaped teaspoon of Ginger Paste, or about 1 teaspoon of garlic powder and 1 teaspoon of ginger powder);
• 1 heaped teaspoon of Sambal Oelek (or one rawit chilli, also known as Thai bird's eye chili, ground or very finely chopped);
• 1 teaspoon of Turmeric;
• 1 teaspoon of Coriander Powder;
• 1 Red Onion, diced;
• About 2 tablespoons (100 grams) of Plain Yoghurt;
• 1 tablespoon of chopped Fresh Coriander;
• 1 tablespoon of Flaked Almonds;
• About 100 ml of Coconut Milk;
• 1 tablespoon of Ground Almonds;

Method:

1. Heat the oil in a pan;
2. When the oil is hot, add the garam masala (and the cardamom pods, if you decide to add them), fry and stir for about a minute;
3. Add the meat and fry for about 4 minutes (8 minutes if you are using lamb), stirring often;
4. Add the salt, the sambal and the garlic-ginger paste, and stir in;
5. Add the diced red onions, and stir in;
6. Add the turmeric and coriander powder;
7. Reduce the heat to a high-simmer and cover, cooking for 5 minutes (8 minutes if you are using lamb), stirring often;
8. Add the yoghurt and the flaked almonds, and stir in;
9. Simmer for about 5 minutes (for lamb, 10 minutes), stirring often;
10. Add the fresh coriander, ground almonds and coconut milk;
11. Cover and simmer for about 5 minutes (if using lamb, check that the meat is tender, and cook until it is), stirring often – the curry will thicken as it cooks;
12. If the sauce is too dry, add more yoghurt and/or coconut milk; if it is too runny, add more ground almonds (in which case you will need to cook for another 5 minutes, stirring often, for it to thicken);
13. Optionally, garnish with a few more flaked almonds and coconut flakes;
14. Serve with rice or Indian bread (naan or chapatis - this dish is ideal for eating with bread).