Pistachio and Yogurt Chicken Curry

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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.

Comments

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 :)
10:31 AM
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