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Pistachio chicken curry (Pistewala Murgh)

This recipe is for a green spicy pistachio chicken curry that comes to us directly from India; just as for the other recipes from this site it is pretty straightforward and easy to make. Use this to go back and read more delicious curry recipes from India.






Ingredients (for four guests):

* 2 lb. boneless chicken breasts or thighs
* 1 cup shelled pistachio nuts (unsalted, this is important)
* 1 cup cream
* 1 cup plain yogurt (Greek yogurt recommended)
* 4 chopped onions
* 2 cloves garlic, minced
* 2 tablespoons minced fresh ginger
* A pinch of turmeric
* 2 tablespoons garam masala spice blend (or use regular curry spices)
* 1 teaspoon ground white pepper
* 4 green chilies
* 2 red tomatoes, coarsely chopped
* 1 can coconut milk, or one and 1/2 cups
* 1 full tablespoon cilantro
* 3 green cardamom pods
* 1 tablespoon of fenugreek
* 1 short cinnamon stick

Preparation:

1) First let's prepare the ingredients we will need: cut chicken into bite-sized chunks. Cook the pistachios in boiling water for three minutes; drain.

2) Using a spice mill, grind the fenugreek, green cardamom pods, the pistachios we just boiled and the cinnamon, along with three tablespoons cream and the green chili peppers, previously cut into small pieces (also add their seeds for a spicier blend), blending this until you get a light green mixture; add more cream if too dry.

3) Fry for a few minutes the chopped onions, garlic, ginger, cinnamon and garam masala in a pan with a little fat; add the pistachio green mixture and cook a few minutes (still over high heat).

4) Add the diced chicken, the rest of the cream and simmer 5 minutes. Reduce heat (medium heat) and add the chopped tomatoes; season with salt, white pepper and coconut milk. Simmer 10 to 15 minutes and do not boil. After this add the plain yogurt, and heat the sauce back up again without boiling.

Sprinkle liberally with chopped fresh cilantro and serve with basmati rice or saffron rice with nuts (almonds, raisins).