Chicken Pasanda Recipe

The Chicken Pasanda is one of the staple dishes of the Philippines. It originated from early Philippines that is why the name chicken is given as the first food from the said country.

In fact, this dish can be traced back to when Spaniards first settled in the Philippines, and as such, has been adapted into their own unique flavor and cuisine. If you are looking for a quick yet filling meal, then this is one of the best choices that you can make in your kitchen.

If you are looking for a simple yet mouthwatering Filipino recipe that everyone will love, Chicken Pasanda is it. It is a famous Filipino dish that has been made and served since time immemorial.

While chicken is one of the most widely used ingredients in the preparation of Chicken Pasanda, pork, vegetables and rice are also included to give it that authentic Filipino feel. Traditionally, this dish is made using left over meat from the daily meal and chicken that the family could get before going to bed.

This way, no one goes home empty handed especially if you want to celebrate a special event or meal. Chicken Pasanda is a well-known traditional dish of the Philippines, based on a Filipino story.

It involves the giving and taking of favors by the elders to young children. It is believed that the giving of a treasure is an expression of love and respect.

This traditional Filipino dish is now offered at more than one hundred and twenty-six restaurants in the United States alone. If you want to experience this wonderful authentic Filipino dish, I highly recommend you try it yourself!

Chicken Pasanda Recipe

Recipe by TiffanieCourse: Chicken Main DishesCuisine: IndianDifficulty: Easy


Prep time


Cooking time



This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and more simple Indian chicken curry recipes and a real treat for all the family!


  • 400g (14oz) Chicken Breast

  • 1 Tbsp Cooking oil

  • 3 Green Cardamom Pods

  • 100 g (2/3 Cup) Onion

  • 2 Tbsp Grated Ginger

  • 3 Cloves Garlic

  • 1/4 Tsp Ground Cinnamon

  • 1 Tsp Ground Coriander

  • 1/2 Tsp Ground Kashmiri Chili Powder

  • 1 Tsp Ground Turmeric

  • 1 Tsp Ground Cumin

  • 1 Tbsp Ground Almonds

  • 100 g (1/4 Cup + 1 Tbsp) Full Fat Natural Yoghurt

  • 1/4 -1/2 Tsp Salt

  • 50 ml (3 Tbsp + 1 Tsp) Water

  • 10 g (2-3 Tbsp) Flaked Almonds

  • Fresh Coriander


  • Finely dice the onion, mash the garlic and grate the ginger.
  • Bash the cardamom with the side of a knife to open them up.
  • Begin by toasting your almond flakes in a dry pan and set aside for the end of the dish, keep an eye on them it is very easy to burn nuts.
  • Now add the cooking oil to the pan over a medium high heat and fry off the cardamom pods for 30 seconds before adding in the onions and cooking until they just start to brown which should take around 5 minutes.
  • Add the garlic and ginger and cook on for a further 2 minutes.
  • It is now spice time, throw in all of the spice powders, cumin, chili, coriander, turmeric and cinnamon and cook out for 30 seconds, stirring continuously.
  • Add the chicken and stir to coat in the spicy mix.
  • Now finally add the yoghurt, ground almonds, salt and water then reduce the heat to medium and cook out for 15-20 minutes.
  • The sauce should thicken nicely and cling to the chicken.
  • Finish the dish with the flaked almonds and the coriander


  • Using low fat or no-fat yoghurt in this recipe increases the risk of the sauce curdling.
  • I favour serving this dish with a plain boiled rice, the subtle fragrant flavours in this dish are easily masked, however a chapati or a naan bread would also work a treat.

Reference : krumpli.


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