Tuesday, June 19, 2018

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 pistachios to a fine powder; remove and set aside. Next, make a paste of the ginger and garlic in food processor or using a mortar and pestle.

In a large skillet (for which you have a lid), heat oil over medium heat and then add the onions. Sauté onions until caramelized, around 20 minutes, being careful not to burn. Add garlic-ginger paste and cook 3 to 4 minutes. Add tomatoes. Place a lid over skillet and let tomatoes cook 5 minutes, until starting to break down. Add black pepper, garam masala, chile flakes, coriander, cardamom, cinnamon and salt. Stir, cooking 1 to 2 minutes, until fragrant. Add chicken to pan.

Cook chicken 2 minutes per side or until seared on both sides, then add ground pistachios. Stir and cook 2 minutes, then pour in warmed chicken stock. Gently stir in yogurt. Place lid over skillet and simmer about 15 minutes or until chicken reaches 160°. Taste and adjust salt or chile as desired. Stir in a small amount of water if sauce becomes too thick. Squeeze lemon over curry just before serving.

Serve over rice topped with a dollop of yogurt, remaining pistachios and additional lemon juice, if desired.

1 comment:

Anonymous said...

We love Indian food in our house. (Even my toddlers love and eat it!) We will definitely try this sometime. Thanks for posting! :)
~Christine :)