Pistachio Chicken Curry

Name: Pistachio Chicken Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: vegetable oil, for frying; 2 lb 4 oz/1 kg boneless chicken (breasts or thighs), cut into bite-size pieces; 8fresh green chiles; ⅔ cup shelled pistachio nuts; 5 tablespoons light cream; 2onions, peeled and finely chopped; 1½ teaspoons fennel seeds; a good handful of chopped cilantro leaves; 1 teaspoon green cardamom powder; salt; scant 3 cups chicken stock; 3 tablespoons plain yogurt; 1green tomato, finely chopped; ¾ teaspoon garam masala powder; ½ teaspoon turmeric powder; 1cinnamon stick; ¾ teaspoon ground white pepper; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 6garlic cloves, peeled and finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

There are a lot of chiles in this recipe, but the addition of the cream, yogurt, and nuts means that it will not be too hot.

Ingredients

2 lb 4 oz/1 kg boneless chicken (breasts or thighs), cut into bite-size pieces

Asia
Main course
Gluten-free
Spicy

Method

Boil the pistachio nuts in a small amount of water for 10 minutes, then drain and cool. When cool, rub off any skin.

Put the pistachios with 4 of the chiles and the light cream into a food processor and whiz to form a paste.

Heat some vegetable oil in a skillet, then add the onions and cook until they are slightly brown. Add the ginger, garlic, garam masala, turmeric, cinnamon,