Pistachio chicken curry


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Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 5 members

Description

Pistachio chicken curry .pistachio being my favourite nut and it’s light pale green colour is also one among my favourite colours . What more do you need to love this curry that’s  a lightly flavoured rich curry that hits you on the right spot . Pistachios always bring me nostalgic memories of me eating these salty nuts in my boarding school as a kid . I would always eat the nuts inside first and save the shells to be had later to just suck the salt on each shell and a sour taste that follows after that . crazy little  me !!! I have such wired moments with food that always brings a board smile on my face . Coming back to the dish . This recipe was shared by my fellow home chef sherin Rizwan in a foodie group ” home chefs guild ” in face book . Her post was viral and for nearly a month we had at least two try’s by so many of us in the guild including me . Un – complicated strait forward recipe that requires less effort but with mind blowing results . A perfect cook ahead recipe to entertain guests . I served this lip snaking curry with garlic butter naan and it was devoured with no complains vanishing from the table in minutes . Make sure to have this dish once in six months or so , as it’s to rich and heavy to be had in regular basis . Umm fatty rich things are always
Yummy to the tummy but to be had with a portion control . Wonder why , why  , why ????

Ingredients

Ingredients
Quantity
Chicken1/2 kg
Onion 2 big sliced
Ginger garlic paste1/4 teaspoon each
Green chillies 8 or more
Pistachio 1/2 cup blanched and peeled + 1 tablespoon chopped to garnish
Oil 2 tablespoon
Coriander powder2 tablespoon
White pepper powder 1/2 teaspoon
Curd1/2 cup beaten
Salt to taste
Fresh Cream1/2 cup
Garam masala powder 2 pinches

Method

  1.  Cook sliced onions in little water . Cool completely and grind to a smooth paste and set aside .
  2. Grind blanched and peeled pistachio’s with green chillies to a smooth paste and set aside .
  3. Heat oil in a heavy bottomed pan . Add onion paste and sauté for a minute but not to brown .
  4. Top with ginger and garlic paste and sauté further for another minute . Add pistachio , green chilli paste , coriander powder , white pepper powder , salt and chicken . Sauté until the colour of the chicken changes .
  5. Lower the heat adding one cup of water and cook until chicken is tender .
  6. Once chicken is cooked and tender , add beaten curd . Mix well and simmer for a minute .
  7. Add fresh cream finally and keep over low heat for a minute  letting all the flavours infuse together .
  8. Garnish with chopped pistachio and a sprinkle of garam masala powder on top . Serve hot with naans , rotis or pulaos .