Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 4):
- 1kg chicken
Method: Boil the pistachios in water for a few minutes.
- 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)
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).