Pistachio Chicken Curry
From chef Meera Sodha this curry is easy, quick, and delicious and features the earthy green pistachio.
Servings: 4
Equipment
- 1 Food processor
- 12" Skillet with lid
Ingredients
- 2 inches Ginger root, diced
- 4 cloves Garlic, diced
- 4 oz Pistachios Add 2-4 oz for garnish.
- 3 Tbsp Olive oil
- 2 ea Onions, sliced into thin rings
- 2 ea Tomatoes, diced
- 1/4 tsp Ground black pepper
- 1 tsp Garam masala See recipe or buy
- 1/2 tsp Chili powder
- 1 Tbsp Corriander, crushed
- 1/2 tsp Cardamom
- 2 tsp Cinnamon
- 1 tsp Salt
- 2 lbs Chicken thighs, boneless and skinless, diced
- 4 Tbsp Greek yogurt Add 2-4 Tbsp for garnish.
- 1 cup Chicken stock
- 1/2 ea Lemon, juiced
Instructions
- In a food processor or spice grinder, grind the pistachios to a fine powder and set aside.4 oz Pistachios
- Mix the ginger and garlic in a pestle and mortar to a coarse paste and set aside.2 inches Ginger root, diced, 4 cloves Garlic, diced
- Put the oil in a wide-bottomed, lidded frying pan on medium heat and when it’s hot, add the onions. Cook for 20 minutes until caramelized.3 Tbsp Olive oil, 2 ea Onions, sliced into thin rings
- Add the garlic and ginger paste, and cook for 3 to 4 minutes before adding the tomatoes.2 ea Tomatoes, diced
- Put the lid on the pan and leave the tomatoes to cook for around 6 minutes until they break down.
- Add the black pepper, garam masala, chili powder, coriander, cardamom, and salt. Stir.1/4 tsp Ground black pepper, 1 tsp Garam masala, 1/2 tsp Chili powder, 1 Tbsp Corriander, crushed, 1/2 tsp Cardamom, 2 tsp Cinnamon, 1 tsp Salt
- Put the chicken pieces into the pan and, stirring, cook for 1 minute.2 lbs Chicken thighs, boneless and skinless, diced
- Add the ground pistachios, and stirring, cook for 1 minute.
- Pour in the chicken stock. Lightly whisk the yogurt with a fork, then stir it into the pan.1 cup Chicken stock, 4 Tbsp Greek yogurt
- Pop the lid on the pan and leave to cook for around 15 minutes. Taste the dish for salt and spice. You may want to add a little water at the end of cooking to ensure a sauce and the consistency of thick cream.
- To serve, spoon over a dollop of yogurt, throw a couple of chopped pistachios over the top and squeeze over the lemon juice. Serve with rice or naan.