Pistachio Chicken Curry

Preparation info
  • Serves


    • Difficulty


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.


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


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,