I was fortunate enough to win a Sunday Observer Food Award for my chicken and pistachio curry.
Great as the centre piece of an Indian banquet and if you are a veggie, substitute the chicken for cauliflower. Works beautifully.
Ingredients:
500gr halal chicken thigh meat
100gr shelled pistachios
4 green chillis
5tbs single cream
1 onion finely chopped
1/2 inch ginger
4 cloves of garlic
1/4 tsp garamasala
1 tsp fennel seeds
2 tomatoes chopped
1/2 pint of chicken stock
handful coriander leaves
1/4tsp cardammon powder
juice of half a lemon
a little salt
Boil the nuts in 200ml of water for ten minutes. Drain. Remove skins. Blend the nuts, chillis and cream to a paste.
Fry the onion, ginger, turmeric and fennel seeds for two minutes. Add the garlic and fry for a further minute. Add the pistachio mixture and fry for two minutes on a moderate heat.
Add the chicken and saute for six minutes. Finally, add the tomatoes, stock, cardommon powder, garamasala and the chopped fresh coriander аnd cook for five minutes on rapid. Pour in the lemon juice. Serve with saffron rice, cucumber and coriander raita.
2 Responses
Jenny Lewenstein
just found your lovely blog! I will never be short of recipe ideas now. What award did you win for this recipe?
Maria Kuehn
Hi Jenny
I was a Sunday Observer Food Award for this recipe – been quite fortunate to have won a few prizes and awards for my food.
Glad you like the blog – it's a labour of love and am getting collaborators and such like to extend the universe of readers.
Best
Maria