Oven Baked Pasanda Curry
Our twist on this classic takeaway curry uses some clever swaps which makes it great if you're counting calories or following a plan like Weight Watchers
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NutritionPer Serving
- Calories191
- Carbs4g
- Protein33g
- Fat4.8g
- Saturates0.8g
- Sugars2.3g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This is one of our favourite curries to order from the takeaway, but it’s normally packed full of calories and Points. Our version uses a few smart swaps to keep all of the flavours and creaminess, without the high fat and calorie content!
This Oven Baked Pasanda Curry takes almost no time to prepare and is a one pot recipe, so you won’t need to worry about heaps of washing up! You can use whichever light cream cheese you want for this dish and it would even work with light mascarpone cheese. Quark and yoghurt may split in the oven when baked, however, so we’d recommend avoiding these.
We think that our Oven Baked Pasanda Curry is delicious when served with loads of fluffy rice or any of our Fakeaway accompaniments for a guilt-free weekend treat!
What diets is this Oven Baked Pasanda Curry suitable for?
This Oven Baked Pasanda Curry is suitable for gluten free diets (but please double check that all of your ingredients such as ground almonds are gluten free!).
It can be made suitable for dairy free diets by swapping the following ingredients out for dairy free alternatives;
- Lightest cream cheese
You can also make this recipe suitable for vegetarian diets by replacing the following ingredients with vegetarian substitutes;
- Chicken breast
- Chicken stock pot
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Oven Baked Pasanda Curry?
You’ll need to make sure that you’re using a granulated sweetener which is a like-for-like weight to sugar. There are lots of high quality granulated sweeteners out there which you can find in your local supermarket or over on Amazon, such as Canderel Sugarly, Natvia or Sukrin. If you choose to use a powdered sweetener, you’ll need to check the weight ratio to sugar first.
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‘This is so delicious and so easy to make! Definitely a new favourite’
This post contains affiliate links: what this means
You’ll need an ovenproof dish for this recipe. If you don’t already have one, then this one from Amazon is a good option.
There are a range of granulated sweeteners that you can find in the supermarket including Canderel Sugarly and Natvia. We use Sukrin which you can pick up over on Amazon.
How many calories are in this Oven Baked Pasanda Curry?
There are 191 calories per portion in this Oven Baked Pasanda Curry, which means it falls into our Everyday Light category.
This Oven Baked Pasanda Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180ºC. Place the chicken, herbs, spices, sweetener and ground almonds into an ovenproof dish and mix to ensure the chicken is coated evenly in the spices. Scatter over the onion slices.
Step 2
Pour over the stock and place into the oven for 40 minutes.
Step 3
Take out of the oven and carefully stir in the cream cheese. Sprinkle the flaked almonds over the top and pop back in the oven for another 5 minutes, until the almonds have started to become golden.
Step 4
Remove from the oven and leave to stand for 5 minutes. Serve with a portion of rice, or your choice of accompaniment!
What could I serve with this Oven Baked Pasanda Curry?
This Oven Baked Pasanda Curry is delicious served with lots of fluffy rice or any of the following Fakeaway accompaniments:
How do you know when this Oven Baked Pasanda Curry is cooked?
You need to cook this Oven Baked Pasanda Curry for around 45 minutes or until the chicken is cooked through, the sauce has thickened and the almonds on top are golden.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Oven Baked Pasanda Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Oven Baked Pasanda Curry in the fridge for approximately 3 days or so.
Can I freeze this Oven Baked Pasanda Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Oven Baked Pasanda Curry?
From chilled: Reheat in the microwave for 5 minutes – you may need to add a little extra light cream cheese to avoid it splitting.
From frozen: Defrost thoroughly and then reheat in the microwave for 5 minutes. You may need to add a little extra light cream cheese to avoid it splitting.
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Oven Baked Pasanda Curry
Our twist on this classic takeaway curry uses some clever swaps which makes it great if you're counting calories or following a plan like Weight Watchers.
-
Prep Time
5 MINS
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Cook Time
45 MINS
- KCals 191
- Carbs 4G
Instructions
- Preheat the oven to 180ºC. Place the chicken, herbs, spices, sweetener and ground almonds into an ovenproof dish and mix to ensure the chicken is coated evenly in the spices. Scatter over the onion slices.
- Pour over the stock and place into the oven for 40 minutes.
- Take out of the oven and carefully stir in the cream cheese. Sprinkle the flaked almonds over the top and pop back in the oven for another 5 minutes, until the almonds have started to become golden.
- Remove from the oven and leave to stand for 5 minutes. Serve with a portion of rice, or your choice of accompaniment!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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119 comments
See what others have to say
KatTuesday 30th April 2024
Tried this tonight and it was so good! Fuss-free to prepare and love that it’s one pot. Any advice on thickening the sauce? I added cornflour but I just didn’t seem to get a thick sauce consistency as it looks in your photos.
HollyFriday 10th May 2024
Hey Kat, so glad to hear you enjoyed this recipe. We have a handy guide HERE with how to thicken stews and sauces that you may find helpful!
JemFriday 2nd February 2024
Are you able to do this just on the stove top?
Cheryl LloydSunday 4th February 2024
We haven’t tried this recipe on the stove top, but don’t see any reason why it shouldn’t work 😊
SharonTuesday 9th May 2023
This recipe asks for “lightest cream cheese”. By that, do you mean the dairylea kind of cream cheese or philadelphia type? I’m confused
SharonTuesday 9th May 2023
Hi Sharon, low-fat cream cheese such as Philadelphia Lightest or other similar brands is the type of cheese needed for this recipe; not the spreadable Dairylea type. Hope this helps!
Jolene HiltonWednesday 24th August 2022
I tried this in the slow cooker and it worked perfectly I reduced the stock to 150ml and added the cream cheese about half hour before we was ready to eat so it had time to combine the flavour and heat up was just a nice as in the oven! I had it on low for about 7 hours
SharonFriday 26th August 2022
Hi Jolene, thanks for sharing your slow cooker method for this recipe, it sounds like it worked really well!
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