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
-
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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117 comments
See what others have to say
Kate WSunday 8th November 2020
Could you swap out the chicken for lamb?
HollyThursday 19th November 2020
Hi Kate, yes the chicken could be substituted just make sure that the meat is cooked through. Hope that helps!
Jane ClarkSaturday 31st October 2020
My husband can’t have dairy – do you think I could substitute Italy crepe fraiche for the cream cheese?
HollyMonday 2nd November 2020
Hi Jane, there are a number of dairy free cream cheese options available at most supermarkets now such as KOKO and Violife. Hope that helps!
Kelly JordanMonday 19th October 2020
Thanks so much for this recipe, I’ve made it this evening & it was so so so so so good!!!!! My partner had seconds he said it was gorgeous!!!
HollyTuesday 20th October 2020
Hi Kelly, so glad you and your husband enjoyed this recipe!
Lindsay DudleySunday 11th October 2020
Would it be possible to cook this on the hob please?
HollyFriday 16th October 2020
Hi Lindsay, the idea behind this Oven Baked Pasanda Curry was a fuss free and easy one pot recipe, so you don’t need to worry about heaps of washing up and it’s a recipe that can be just put in the oven to do it’s thing. I’ve found some 3 of our most popular hob based curries here for you to try instead! Creamy Chicken Curry , Chicken Satay Curry , Katsu Chicken Curry
HannahTuesday 6th October 2020
Do you have to use the sweetener? Will it affect it too much if you don’t, would sugar be a suitable substitute if you aren’t doing it slimming world friendly?
HollyWednesday 7th October 2020
Hey Hannah, yes you can definitely substitute the sweetener for regular sugar. Hope that helps!
Hayley JohnsonTuesday 6th October 2020
I made my partner and I the Oven Baked Pasanda Curry, it was so easy to throw together after a days work. I didn’t add the onion as it upsets my tummy but it was still delicious. I do follow green on WW so it was also really low points. I will definitely be making this again.
HollyWednesday 7th October 2020
Hey Hayley, so glad you enjoyed the Oven Baked Pasanda Curry!
Nicola WallisMonday 5th October 2020
May I ask why granulated sweetener is used? Whats its purpose and is there an alternative, does the recipe not taste as food without it?
HollyWednesday 7th October 2020
Hi Nicola, you can substitute the 1/2 tsp of sweetener for sugar and it will work fine in the recipe. Hope that helps!
Bernadette BethellSunday 4th October 2020
Hi,
Could I use quorn pieces or tofu in this instead of chicken, as I am veggie?
Thanks!
HollyFriday 16th October 2020
Hi Bernadette, it’s not something we have tried for the Oven Baked Pasanda Curry but i’m sure Quorn pieces would work fine. Let us know how you get on!
ElaineThursday 1st October 2020
Made chicken tikka Saturday night and pilau rice, family loved it, winner for us.
SharonFriday 2nd October 2020
Hi Elaine, we’re so pleased to hear you all enjoyed our recipe! Thanks for letting us know.
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
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!
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
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.
Sharon SmithWednesday 22nd July 2020
Hi ladies ,loving all the recipes,just a quickie,could I use creme fraiche instead of soft cheese.
LisaFriday 24th July 2020
Hi Sharon, yes, that would work. Make sure you adjust the nutritionals accordingly, if they are important to you.
DeborahTuesday 21st July 2020
How would you alter the recipe, timings etc if you were to use chicken thighs still on the bone?
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.
KateMonday 20th July 2020
Are almonds essential, would like to make for the family but my youngest has a nut allergy.
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!
ChristineSunday 19th July 2020
Can you freeze this
Steve CowderoyMonday 20th July 2020
Hi Christine, yes this recipe is perfectly fine to freeze. Hope this helps.
MargaretSaturday 18th July 2020
Loved this curry, that’s why I’m making it again today for tea ???
Steve CowderoyMonday 20th July 2020
Hi Margaret, thanks for getting in touch with us, we are so happy to hear you enjoyed this recipe!
PamMonday 13th July 2020
What can I substitute for the cream cheese as I am dairy free, but cannot have soya.
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.
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!
SharonMonday 13th July 2020
H Hayley, yes, the onion will caramelise a little, do hope you enjoyed this curry. Thanks for getting in touch.
ClairSunday 5th July 2020
Can you use quark instead of cream cheese?
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.
Sarah PhilpsThursday 2nd July 2020
Hi, I have a nut allergy, what could I replace the almonds with?
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.
JenniThursday 2nd July 2020
Could the cream cheese be swapped with quark?
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.
RebeccaWednesday 1st July 2020
Hi,
Would this recipe work the same in a slow cooker instead of the oven?
Thanks
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!
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
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!
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?
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!
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.
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.
Angie HattonSaturday 20th June 2020
We made this the other night for tea, it was lovely. So easy to make as well
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!
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?
Holly LevellMonday 22nd June 2020
Hi Lauren, we’ve double checked the Oven Baked Pasanda Curry and the points and calories are correct on the website page. Have a look at our handy article which explains how we work out our nutritional information for each of our recipes https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/
Jo ManuelFriday 19th June 2020
This was absolutely delicious! Great recipe.
SharonFriday 19th June 2020
Hi Jo, We’re really pleased to hear this, thanks for letting us know.
ClaireSunday 14th June 2020
Please can you do a veggie version? ??
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.
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
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.
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