Topic: Chicken Pasanda

[Micky Tikka]

Did she like it   

[976bar]

976 I've never quite worked out (in BIR terms) what the difference between a Korma and a Pasanda, but regardless of that your curry look delicious. I hope your client enjoys!!

Hi Stephen,

She e-mailed me back after a long wait and I was getting real nervous lol, "The curry was amazing - Thank you so much "

Big sigh of relief!!

[JerryM]

976bar,

your recipe's never disappoint.

i must admit my BIR views have changed since joining CR0. madras and derivatives being my only starting interest. i now know how good these "specials" can be.

pasanda is something i've overlooked. many thanks for the heads up.

going to wright out a recipe sticky for when i next have base. well pleased recipe is BIR format (just realised "almost").

best wishes,

[fried]

I'll have a try of this soon. Pasanda's always been one of my favourites, and any one that says it tastes like a Korma has obviously never had a good one.

Normally, when I come back to the U.K the first thing on the menu is curry (or fish and chips!) so it's a family affair and we all like to pick n' mix. We'll order  6 or 7 seven curries, some for the kids, some for the chilli lovers. Pasanda and jalfrezi are the dishes that we always order. I have to confess I've never seen a sultana in a Pasanda, having said that I usually use the same BIRs, so no real surprise.

Cheers for a good looking recipe.

[976bar]

I'll have a try of this soon. Pasanda's always been one of my favourites, and any one that says it tastes like a Korma has obviously never had a good one.

Normally, when I come back to the U.K the first thing on the menu is curry (or fish and chips!) so it's a family affair and we all like to pick n' mix. We'll order  6 or 7 seven curries, some for the kids, some for the chilli lovers. Pasanda and jalfrezi are the dishes that we always order. I have to confess I've never seen a sultana in a Pasanda, having said that I usually use the same BIRs, so no real surprise.

Cheers for a good looking recipe.

Hi Fried,

Funnily enough I've never seen a Pasanda without sultana's and to be honest the only Pasanda I have ever tried from a BIR was a lamb Pasanda way back in the 80's which I loved, but have never cooked one before.

So when my client asked for a Chicken Pasanda, I did get a little nervous, but once my kids gave it the thumbs up and they are fussy little Fukkres, I decided to let her try it

I like you, love the idea of a Thali style, which is a lot of different dishes for everyone to try A little like a Greek Meza..

[976bar]

976bar,

your recipe's never disappoint.

i must admit my BIR views have changed since joining CR0. madras and derivatives being my only starting interest. i now know how good these "specials" can be.

pasanda is something i've overlooked. many thanks for the heads up.

going to wright out a recipe sticky for when i next have base. well pleased recipe is BIR format (just realised "almost").

best wishes,

Many thanks Jerry, I hope you enjoy

[fried]

I should mention that I've never had a Chicken Pasanda either, we always have it as Lamb too. I might have a go at this on Monday instead of the planned Madras.

[chewytikka]

Hi 976
Not Knocking your attempt, and it is a good looking homemade curry that your kids like.

But a BIR Pasanda isn't a Korma or based on a Korma, where ever you may order it.

Almond,Yogurt, Cream, Poppy Seeds, Butter Ghee are the key ingredients, providing
a very mild and savoury sauce, ideally suited with Lamb.

No Sugar, No Coconut, No Tandoori Masala

My Restaurant Pasanda recipe here:-

http://www.curry-recipes.co.uk/curry/index.php?topic=6024.msg59918#msg59918

I also find Abdul's 8 spice a bit conflicting and too much for some BIR recipes.

Anyway good post and photo

cheers Chewy

[Stephen Lindsay]

chewy this is a helpful post because as you may have noticed earlier on in the thread I said that I wasn't sure of the difference. I mean I know what a proper (i.e. non BIR) Pasanda is like but I displayed some confusion between that and a Korma in BIR terms. The reason for that is precisely because at a lot of restaurants here a Pasanda is basically served as a pimped up Korma. Your post has helped be to highlight the differences and I may even try and do a Taz Pasanda for myself and for the forum!

[Cory Ander]

Hi SL,

I have also always been unsure about the differences between a BIR Korma and a BIR Passanda. 

However, I agree with your assessment.  A Passanda, it seems to me, is simply a "pimped up" Korma. 

Having eaten both (generally chicken), in copious quantities, I would say they are VERY similar.

To my mind:

• both are sweet, creamy (and coconutty?)
• neither seem to contain yogurt that I am familar with (at least in significant quantities, compared to other ingredients)
• neither have ever had poppy seeds in them (at least, to my recollection; I have never seen them)
• neither have tandoori masala in them (definite)
• a Passanda (or "Passandra") is also generally more "almondy"than a Korma (my perception only)
• Passandas, that I have had, have also had things like egg in (or, particularly, on them)

I doubt this will help but will simply obfuscate! 

Of course, I could be completely wrong!  :