Authentic Indian pasandas can be spicy or mild, sweet and/or savoury. What makes them ‘pasanda’ has nothing to do with the sauces, which can vary greatly, but with the use of flattened meat, tenderized with a meat mallet before being added to the pan.
Here in the UK, our pasandas are quite similar to our kormas but usually not quite as sweet. I have yet to try one with flattened meat in a curry house, although I do use thinly sliced raw chicken rather than the standard pre-cooked chicken tikka. Either could be used. My friends at Eastern Eye in Brick Lane, London, recommend adding a splash of red wine to the sauce. Great advice! I think it really gives the sauce a unique and delicious flavour.
This curry is perfect for kids and those who aren’t fans of spicy dishes.