This has to be the most unique curry I have ever made, in terms of colour. Surprisingly simple to make, delicious, and unique to look at. I used leftover naan from the freezer to make the decoration on top. The shape of India, if anyone could tell..... Anyways, here's how to make Pistachio Chicken Curry:
Ingredient
2 pieces of medium size Skinless Chicken Breast, cut to 2-in cubes
½ med onion, pureed
1 med Onion, quartered
1 Tsp Garlic, minced
1 Tsp Ginger, minced
2 Green Chiles, minced
¼ cup Plain Yogurt
½ cup Fresh Cream
½ tsp Turmeric Powder
½ cup Pistachio, remove shell, soak in water at least an hour
½ bunch whole Cilantro, roughly chopped
4 Tsp Oil
½ tsp Garam Masala
Salt & Pepper
Instruction
In a large bowl, add chicken cubes, onion puree, garlic, ginger, chiles, yogurt, and salt together and mix well. Set aside to marinade for at least an hour.
In a blender, add pistachio, onion, fresh cream, turmeric, cilantro, salt, and 1 cup of water to blend till smooth. Set aside.
In a pot, add enough oil to cover the bottom of the pot, turn heat up to med heat. Add chicken cubes along with the yogurt marinade to pot, stir. Chicken is going to turn white as it cooks. Let it cook for 15 minutes.
Pour in pistachio sauce, stir. Once the pot boils, reduce heat to simmer for another 10 minutes. Taste for salt. Add garam masala before serving.
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