HomeFood & drinkRecipe

Coconut and pistachio chicken curry

No rating at the moment! Be the first to

Origin of dish:  India
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 4):

    - 1kg chicken
    - 150g pistachios (non salted)
    - 200ml crème fraîche
    - 1 small plain yogurt
    - 4 minced onions
    - 2 minced garlic cloves
    - 2 tbsps ginger powder or pieces
    - 1 pinch cumin
    - 2 tbsps massala powder
    - 1 tsp pepper (white if you have it)
    - 2 green pimento peppers
    - 2 chopped tomatoes
    - 1 can coconut milk
    - 1 tbsp coriander
    - 5-6 green cardamom seeds
    - 1 tbsp fennel powder (optional)
    - 1 tsp cinnamon (if you don't like cinnamon you can substitute with bay leaf)


Boil the pistachios in water for a few minutes.
During this time, dice the chicken into 2x3cm pieces.

Drain the pistachios, then remove their outer shells with your hands (this is the most time consuming part).

In a mixer, blend the pistachios, crème fraîche and two peppers cut into small pieces (if they are very strong, take out the seeds).

You should obtain a pale green mixture.

In a frying pan over a moderately high heat, with a tiny amount of oil, brown for a few minutes (5 minutes approximately) the onions, garlic, fennel, ginger, cinnamon (or bay leaf) and massala powder.

Add the mixture to the pistachios, then cook for a few minutes (still on a high heat).

Add the diced chicken and cook for 5 minutes.

Lower the heat a little and add the tomato, yoghurt, salt, ground white pepper and coconut milk.
Let it simmer for 20 to 30 minutes.

When the chicken is cooked, add the ground cardamom.

Mix and let it cook for 2 more minutes.

Sprinkle abundantly with coriander.
When it's all golden, sprinkle with 2 tbsps of curry, a pinch of cinnamon, nutmeg, salt and pepper.

Add the tomatoes and 1 glass of water to the stock.
Simmer for 40 minutes.

Just before serving, add the crème fraîche and lemon juice.

Serve with saffroned basmati rice, or rice with dry fruits (dry almonds, raisins).
Advice: This tasty dish has a pale green or yellow colour, depending on the mixture of spices used (and the amounts used!). It can be adapted to lamb (pre-cooked a little), to vegetables (potatoes), and in India, to paneer (cheese).

Goes well with Shiraz or mineral white wine.

User comments

another free recipe every day

More recipes:
Cherry gratin
Honey and raisin chicken
Carrot soup
Carrot and chive flan
Vegetarian cottage pie
Tuna balls
Rhubarb crumble
Nectarine crumble
Goat's cheese omelette

Latest… 24/05/2019
Stop Everything! A Real-life Nutella Tap Exists
See all Food and Drink videos

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
Find us on...