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+ servings

Oven Baked Pasanda Curry

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


  • 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


  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!