Pistachio and Yogurt Chicken Curry
Another home run from Made in India by Meera Sodha. This is a rich, spice-filled, flavorful chicken curry which fills the house with a tempting aroma. I can't stress how much we all loved this. Pistachio and Yogurt Chicken Curry Makes 6 servings Prep time: 10 minutes. Cook time: 50 minutes. 1-1/4 cups unsalted shelled pistachios (divided) 2-inch piece of ginger, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 3 tablespoons canola oil 2 medium onions, sliced into fine rings 2 medium whole canned or fresh tomatoes, roughly chopped 1/4 teaspoon ground black pepper 1 teaspoon garam masala 1/2 teaspoon red chile flakes 1 tablespoon coriander seeds, crushed 1/2 teaspoon ground cardamom 1 cinnamon stick 1 teaspoon salt (or to taste) 1-3/4 pounds skinless, boneless chicken thighs 1 cup chicken stock, warmed 4 tablespoons plain whole-milk Greek yogurt (plus extra to serve) Juice of 1/2 lemon Hot cooked rice In a food processor, pulse 1 cup