Oven Baked Pasanda Curry

  • 5MINS
  • 45MINS
  • 224KCAL

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

Easy Peasy Oven Baked Pasanda Curry pinchofnom.com
4

NutritionPer Serving

  • Calories224
  • Carbs6.4g
  • Protein35g
  • Fat6g
  • Saturates1.5g
  • Sugars3.7g

Oven Baked Chicken Pasanda - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Oven Baked Pasanda Curry recipe?

  • You need to count 3 Points per portion of this Oven Baked Pasanda Curry recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Oven Baked Pasanda Curry recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Oven Baked Pasanda Curry recipe if you’re on WW Purple.

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.

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 224 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 1 pinchofnom.com

Step 2

Pour over the stock and place into the oven for 40 minutes.

Step 2 pinchofnom.com

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 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Remove from the oven and leave to stand for 5 minutes. Serve with a portion of rice, or your choice of accompaniment!

Oven Baked Chicken Pasanda - Pinch of Nom Slimming Recipes

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:

Onion Bhajis pinchofnom.com
Easy Peasy
  • 35MINS
  • 59KCal
Indian Fried Rice pinchofnom.com
Easy Peasy
  • 20MINS
  • 248KCal
Samosas pinchofnom.com
Easy Peasy
  • 45MINS
  • 147KCal

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.

PRE-ORDER our third Cookbook NOW

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
  • Cook Time
    45 MINS
  • KCals 224
  • Carbs 6.4G
WW Points
  • 3 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 500 g diced chicken breast
  • 120 g red onion thinly sliced
  • 1 tsp mild curry powder
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 2 tbsp ground almonds
  • 0.5 tsp granulated sweetener
  • 250 ml chicken stock (made with 1 chicken stock pot and 250ml of boiling water)
  • 2 tbsp lightest cream cheese
  • 1 tbsp flaked almonds

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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.
  2. Pour over the stock and place into the oven for 40 minutes.
  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.
  4. 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?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Love this Oven Baked Pasanda Curry recipe?  Tag us!

PRE-ORDER our third Cookbook NOW

If you like these…try these

Chicken Korma Curry pinchofnom.com
Easy Peasy
  • 45MINS
  • 337KCal
Chicken Balti Curry pinchofnom.com
Easy Peasy
  • 45MINS
  • 373KCal
Chicken Tikka Masala Curry pinchofnom.com
Easy Peasy
  • 50MINS
  • 359KCal

43 comments

See what others have to say

Louise GriffithsSaturday 15th August 2020

Made this for the first time this evening. It’s a tasty dish but disappointed with the watery consistency of the sauce – i followed the recipe and method exactly.

Any tips on thickening the sauce please?

Thank you

Reply

    HollyWednesday 26th August 2020

    Hi Louise, the water content in the chicken could have caused the watery consistency in the sauce of the Oven Baked Pasanda Curry. You could try leaving it in the oven a little longer to held reduce and give a thicker sauce. Hope that helps!

    Reply

MarieSunday 26th July 2020

Cooked this last night for the first time. It was delicious. Will definitely be adding it to my PON recipe folder to have again.
Loving the PON receipes in the books too x

Reply

    SharonMonday 27th July 2020

    Hi Marie, thanks for your lovely comment. We’re so pleased to hear that you thought the Oven Baked Pasanda Curry was delicious, thanks for taking the time to let us know.

    Reply

Sharon SmithWednesday 22nd July 2020

Hi ladies ,loving all the recipes,just a quickie,could I use creme fraiche instead of soft cheese.

Reply

    LisaFriday 24th July 2020

    Hi Sharon, yes, that would work. Make sure you adjust the nutritionals accordingly, if they are important to you.

    Reply

DeborahTuesday 21st July 2020

How would you alter the recipe, timings etc if you were to use chicken thighs still on the bone?

Reply

    LisaMonday 27th July 2020

    Hi Deborah, I would follow the timings for the recipe. 45 minutes should be ample time for the chicken thighs to cook. Just make sure you double check at the end that the juices run clear and there is no pink inside and pop back in the oven if it looks undercooked. Hope this helps.

    Reply

KateMonday 20th July 2020

Are almonds essential, would like to make for the family but my youngest has a nut allergy.

Reply

    SharonTuesday 21st July 2020

    Hi Kate , almonds are a key ingredient in a Pasanda , adding flavour and texture, but if you wanted to leave them out, we think the result would be a mild creamy curry. The almonds would thicken the curry slightly so you may have to try thickening it with a little cornflour dissolved in a little water instead. Let us know how it goes!

    Reply

ChristineSunday 19th July 2020

Can you freeze this

Reply

    Steve CowderoyMonday 20th July 2020

    Hi Christine, yes this recipe is perfectly fine to freeze. Hope this helps.

    Reply

MargaretSaturday 18th July 2020

Loved this curry, that’s why I’m making it again today for tea ???

Reply

    Steve CowderoyMonday 20th July 2020

    Hi Margaret, thanks for getting in touch with us, we are so happy to hear you enjoyed this recipe!

    Reply

PamMonday 13th July 2020

What can I substitute for the cream cheese as I am dairy free, but cannot have soya.

Reply

    SharonTuesday 14th July 2020

    Hi Pam, some supermarkets stock dairy free cream cheeses, that are often coconut based. Sainsburys have their own brand Free From Original Soft Cheese and Waitrose have their own brand Vegan Original Soft Spreadable Cheese, both of which are coconut based. Hope this helps.

    Reply

hayleySunday 12th July 2020

I’m now cooking this dish and it smells lovely ? only downfall I’d say is the onion is looking like it’s burning on top but I guess it’s just caramelising!

Reply

    SharonMonday 13th July 2020

    H Hayley, yes, the onion will caramelise a little, do hope you enjoyed this curry. Thanks for getting in touch.

    Reply

ClairSunday 5th July 2020

Can you use quark instead of cream cheese?

Reply

    SharonMonday 6th July 2020

    Hi Clair, we wouldn’t recommend using quark, as this dish is oven baked and it may split. We would advise using any light cream cheese or light mascarpone in this recipe.Thanks for getting in touch and hope you enjoy this recipe.

    Reply

Sarah PhilpsThursday 2nd July 2020

Hi, I have a nut allergy, what could I replace the almonds with?

Reply

    Steve CowderoyMonday 6th July 2020

    Hi Sarah, thanks for getting in touch with us. Although we haven’t tried this ourselves, you could try coconut flour instead of the almond flour. It may alter the taste slightly but should still taste lovely. Hope this helps.

    Reply

JenniThursday 2nd July 2020

Could the cream cheese be swapped with quark?

Reply

    SharonMonday 6th July 2020

    Hi Jenni, we wouldn’t recommend using quark as this dish is oven baked and it may split. We would advise using any light cream cheese or light mascarpone. Hope you enjoy this recipe.

    Reply

RebeccaWednesday 1st July 2020

Hi,

Would this recipe work the same in a slow cooker instead of the oven?

Thanks

Reply

    HollyWednesday 1st July 2020

    Hey Rebecca, it’s not something we have tried in the slow cooker you may need to reduce the sauce down at the end with the lid off as the slow cooker will create more liquid due to steam whilst cooking. Let us know how you get on!

    Reply

MargaretSunday 28th June 2020

Could I just check that for a serving of 2 ppl is it 1 chicken stock pot to 250 mls boiling water plz??? Or is it 125 mls of boiling water? Many thanks

Reply

    HollyMonday 29th June 2020

    Hi Margaret, its 125ml of water and half a chicken stock pot for 2 people. Sorry the 250ml of water is for the full recipe of 4 servings. Hope that helps!

    Reply

      MargaretMonday 29th June 2020

      Thanks Holly I was just a bit confused with that, all clear now can’t wait to make it later, many thanks for your reply x

Anna KershawSunday 28th June 2020

Would it make Any difference if you leave the ground almonds out?

Reply

    HollyMonday 29th June 2020

    Hi Anna, the ground almonds are for flavour and texture and are part of a traditional Pasanda recipe. The recipe would work without them but it’s not something we have tried. Hope that helps!

    Reply

WendyThursday 25th June 2020

Made this tonight. Lovely flavours. Sauce a little runny though I felt. Taste wise was wonderful and so easy to prepare.

Reply

    Steve CowderoyFriday 26th June 2020

    Hi Wendy, happy to hear you liked this recipe. If you would like the sauce a little thicker you can take some of the sauce and reduce it in a separate saucepan to get your desired thickness. Hope this helps.

    Reply

Angie HattonSaturday 20th June 2020

We made this the other night for tea, it was lovely. So easy to make as well

Reply

    Holly LevellSaturday 20th June 2020

    Hey Angie, so glad you enjoyed the Oven Baked Pasanda Curry! If you want to try more of our curries have a look at the Chicken Balti Curry and Chicken Korma Curry they are just as tasty!

    Reply

LaurenFriday 19th June 2020

I just put all of the ingredients onto a new recipe on my WW app and the points on blue for this came in at 4?

Reply

Jo ManuelFriday 19th June 2020

This was absolutely delicious! Great recipe.

Reply

    SharonFriday 19th June 2020

    Hi Jo, We’re really pleased to hear this, thanks for letting us know.

    Reply

ClaireSunday 14th June 2020

Please can you do a veggie version? ??

Reply

    Steve CowderoyFriday 19th June 2020

    Hi Claire, thanks for getting in touch with us. Although we have not tried it ourselves, you could substitute the chicken from this recipe for more vegetables, like cauliflower florets and green beans. Try to use firm vegetables, as they would cook better in the oven. I hope this helps and please let us know how you get on.

    Reply

Jane MacEachranFriday 12th June 2020

Delighted that you provide full nutritional advice on your site . Will you be providing that in your ( hopefully next book ?
Regards

Reply

    Steve CowderoyMonday 22nd June 2020

    Hi Jane, Thanks for getting in touch us. Thanks to our request from our community we do provide all nutritional advice starting with our second book. Hope this helps.

    Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch