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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117 comments
See what others have to say
Jolene HiltonFriday 14th January 2022
I love this recipe, I also made it for a dinner party and it got so many compliments, Has anyone tried this in the slow cooker?
HollyMonday 17th January 2022
Hey Jolene, we haven’t tried this recipe 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!
CarolineSaturday 8th January 2022
I can’t work out if it needs a lid on? People mention it can turn out watery and I wonder if they used a lid and maybe you shouldn’t. Please can you clarify?
HollyMonday 10th January 2022
Hey Caroline, no need to add a lid to the Oven Baked Pasanda Curry just cook in an ovenproof dish, hope that helps!
ChantelleMonday 23rd August 2021
Tried this tonight, was a hit with me and the 4 year old! Will be one of our regulars now I think. Thank you
HollyTuesday 31st August 2021
Hey Chantelle, so glad to hear you enjoyed this recipe!
TonyWednesday 28th July 2021
This was too nice to make 4 servings 😂
SharonFriday 30th July 2021
Hi Tony, we’re really pleased you enjoyed this so much! Thanks for your lovely comment.
JoWednesday 21st July 2021
Hi how could I make this dairy free ?
HollyThursday 22nd July 2021
Hey Jo, to make this suitable for dairy free diets you can swap the cream cheese for a dairy free alternative, hope that helps!
Megan WilliamsMonday 21st June 2021
Is it the defatted almond flour you use for this or purely ground almonds? Thanks
HollyMonday 28th June 2021
Hey Megan, We use ground almonds for this recipe not the flour. Hope that helps!
MiaWednesday 9th June 2021
had this for tea tonight and it was incredible! I used medium curry powder for a bit of heat and I added 1 extra tbsp of almonds to thicken at the end, tasted just like a takeaway!
HollyFriday 11th June 2021
Hey Mia, thanks so much for your message we are so glad to hear you enjoyed this curry!
NioamieSaturday 5th June 2021
Really disappointed with this recipe 🙁 As a beginner cook I have been using your recipes but this one didn’t really help clearly. It’s very watery and I thought for a curry the sauce should be thick. I seen the article for thickening sauces but It’s still watery. Gutted about this one. Always next week for another go at something different. I just feel some aren’t very clear for beginners.
HollyWednesday 9th June 2021
Hi Nioamie, sorry to hear you are a disappointed with this recipe. The water content in the chicken could have caused the watery consistency as some brands act differently when cooked. You could try leaving it in the oven a little longer to help reduce and give a thicker sauce or mix a little cornflour with water until smooth and add into the sauce to help thicken it. I really hope that helps. We have lots of other fakeaway and curry recipes that you could try on our website I particularly like the Chicken Balti and Chicken Jalfrezi
Alison CottrellMonday 26th April 2021
My son and I absolutely love this recipe 😋
HollyTuesday 27th April 2021
Hey Alison, thanks so much for your message and so glad to hear you and your son enjoyed this curry!
Teresa SuttonMonday 26th April 2021
I followed it to the T but was so thin and not very tasty which unusual for pinch of nom
HollyTuesday 27th April 2021
Hey Teresa, sorry to hear you were a little disappointed with this recipe. THIS article on the website might be helpful if you would like the sauce a little thicker and if you prefer you could try adding an extra 1 tsp of curry powder or maybe try a medium spice rather than mild. Hope that helps!
Annette SmithFriday 12th March 2021
We had this for tea tonight it was amazing 😍
HollyMonday 15th March 2021
Hi Annette, we are glad to hear you enjoyed this recipe!
Jo LoweSunday 7th March 2021
Didn’t fancy this because it sounded mild and creamy and I like my curries hot but my daughter found it and asked me to try it.
I added 1 tsp of medium curry powder just to warm it up a little for me.
Have to admit it’s one of the nicest homemade curries I’ve ever tasted.
HollyMonday 8th March 2021
Hey Jo, thanks so much for your message I’m so glad to hear you enjoyed the Oven Baked Passanda Curry!
SamFriday 5th March 2021
Which recipe book is this curry from???
HollyFriday 5th March 2021
Hey Sam, this recipe doesn’t feature in any of our books and is exclusive to the website, hope that helps!
MichelleThursday 18th February 2021
Can you freeze this? If so can you give the details 🙂
SharonFriday 19th February 2021
Hi Michelle, yes this recipe can be frozen. Allow the curry to completely cool. As soon as it has cooled, pack it in a plastic freezer proof container or plastic freezer bag and label it with the contents and the date.Only freeze if you’ve used fresh chicken; don’t refreeze chicken that’s already been frozen before. You will see a blue freezer badge at the top of recipes that are suitable for freezing.If you scroll down the recipe page, you’ll find freezing and reheating advice just above the recipe card. Hope this helps and enjoy the recipe!
clover bilvWednesday 10th February 2021
Made this for tea tonight! Great recipe, Tasted amazing! I did use a bit of cornflour and a touch of milk to thicken at the end.
HollyThursday 11th February 2021
Hi Clover, so glad you enjoyed this recipe!
BethMonday 1st February 2021
I made this dish tonight for tea and I was disappointed, I don’t know what I did wrong but my sauce was very watery 🙁
LisaTuesday 2nd February 2021
Hi Beth
Sorry you were disappointed in this recipe.
This article on the website might be helpful 😊
https://pinchofnom.com/how-to-thicken-soups-stews-and…/
How to Thicken Soups, Stews and Sauces – Pinch Of Nom Slimming Recipes
PINCHOFNOM.COM
How to Thicken Soups, Stews and Sauces – Pinch Of Nom Slimming Recipes
Amy AllenTuesday 19th January 2021
Once cooked the sauce was almost gone…I prefer more sauce, is there anything additional we can add to make it more of a curry and not a chicken dish?
HollyTuesday 19th January 2021
Hi Amy, sorry you were a little disappointed with this recipe. Your oven may run a little hot so has dried the sauce out when cooking. You could try adding a little extra stock and cream cheese if you would like more of the sauce. Hope that helps!
Gail RowlandsFriday 4th December 2020
What could I use instead of ground almonds?
LisaMonday 7th December 2020
Hi Gail
The almonds are the base of the sauce really so it’s difficult to substitute them in this recipe. You could leave them out, but it would change the taste and texture of the sauce quite a bit and you might find it a bit watery.
We do have some other creamy currys on the website that don’t use nuts, which you might enjoy
https://pinchofnom.com/recipes/chicken-tikka-masala-curry/
RuthSaturday 21st November 2020
Is it coriander you have garnished it with?
HollyTuesday 24th November 2020
Hi Ruth, yes that is coriander in the images for the Oven Baked Pasanda Curry. Hope that helps!
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