Chicken Passata Recipes

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CHICKEN PASANDA



Chicken Pasanda image

Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that's packed full of flavour.

Provided by Michelle Minnaar

Categories     Curry

Time 30m

Number Of Ingredients 10

30g (6 tbsp) flaked almonds
30ml (2 tbsp) vegetable oil
120g (1 cup) ground almonds
45ml (3 tbsp) brown sugar
750ml (3 cups) curry base sauce
30 sultanas
1kg (2lbs) chicken thighs, deboned, skinless and cut into bite-sized chunks
150g (¾ cup) creamed coconut, cut into thin slices
125ml (½ cup) single cream
7.5ml (½ tbsp) garam masala

Steps:

  • Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
  • Heat the oil in the same saucepan.
  • When it starts to sizzle, add the ground almonds and sugar.
  • Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
  • Add the creamed coconut and stir until it's melted into the sauce.
  • Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
  • Pour in the single cream and add the garam masala.
  • Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!

Nutrition Facts : Calories 2220 calories, Sugar 92.8 g, Sodium 2494.9 mg, Fat 87.6 g, SaturatedFat 59.7 g, TransFat 0.1 g, Carbohydrate 172.6 g, Fiber 20.6 g, Protein 23.4 g, Cholesterol 35.3 mg

CHICKEN PASSATA



chicken passata image

Make and share this chicken passata recipe from Food.com.

Provided by ann teapot

Categories     One Dish Meal

Time 1h10m

Yield 1 pot

Number Of Ingredients 9

8 chicken pieces, not breast,approx
1 jar passata
1 pint good quality chicken stock
dried Italian herb seasoning
sliced red pepper
chopped onion
garlic
olive oil
black pepper

Steps:

  • get a large saucepan and sweat the onions and garlic in olive oil.
  • take the skin off the chicken and add it to the onions/garlic and sweat again.
  • Add the passata and chicken stock and herbs and cook until about 3/4 done on a low heat.
  • Add the sliced red peppers and continue until the chicken is cooked.
  • Check the seasonings at the end and add some black pepper.
  • Serve with anything that mops up the gravy-- mashed potato/rice/cous cous and its better the day after too.

Nutrition Facts : Calories 172.8, Fat 5.8, SaturatedFat 1.5, Cholesterol 14.4, Sodium 686.4, Carbohydrate 16.9, Sugar 7.6, Protein 12.1

CHICKEN PASSATA



chicken passata image

Make and share this chicken passata recipe from Food.com.

Provided by ann teapot

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 chicken pieces, skin off (not breast)
1 jar passata
1 pint good quality chicken stock or 1 pint vegetable stock
onion
garlic
black pepper
mixed Italian herbs

Steps:

  • get a large saucepan and sweat onions, chopped garlic or garlic powder in a little olive oil, add the chicken pieces and again sweat a little.
  • Add the passata and the stock and just boil then simmer till chicken is done.
  • Add the herbs and seasonings towards the end, to your taste.
  • You can add sliced red bell peppers towards the end of cooking or say sliced mushrooms.
  • This is really good the next day.
  • Serve with anything to mop up the gravy.

Nutrition Facts : Calories 43.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 3.6, Sodium 171.6, Carbohydrate 4.2, Sugar 1.9, Protein 3

CHICKEN PARMIGIANA



Chicken parmigiana image

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumb
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn

Steps:

  • Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
  • Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
  • Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
  • Heat grill to High and cook the chicken for 5 mins each side, then remove.
  • Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
  • Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
  • Serve with vegetables or salad and some pasta or potatoes, if you like.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium

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