Pistachio Chicken Curry

Prep time

15min

Cook time

60min

This chicken curry is a feast for the senses with the onion and pistachios complementing each other.

Photo of Pistachio Chicken Curry

Ingredients:

  • 2 cup Sunwhite Medium Grain Rice

  • ¾ cup Deshelled Salted Pistachios

  • 1 kg Chicken Thigh Fillets (sliced 1cm strips)

  • 4 Brown Onions (peeled, quartered)

  • 4 Large Green Chillies

  • 2 tbsp Equal Parts Grated Garlic And Ginger (grated)

  • 1 tbsp Ground Coriander

  • ¾ cup Yoghurt Or Cream

  • 1 tsp Garam Masala

Method

  • To cook the rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.

  • Combine the onions and 1 cup of the water in a medium saucepan and simmer until the onions are soft. Drain then puree with a blender.

  • Keep a few pistachios for garnishing. Place the remainder with the green chillies in a food processor and blitz into a coarse paste. Set aside.

  • Combine the oil and the onion puree in a non-stick frypan over medium heat and cook for about 5 minutes but make sure you don’t brown the onions. Add the garlic ginger paste and sauté for about 1 minute. Add the coriander and the pistachio and chilli paste and cook until fragrant.

  • Add the chicken with ¼ cup of water and simmer for about 15 minutes or until the chicken is cooked through. Stir in the yoghurt or cream and the garam masala.

  • Garnish with pistachios and spoon over the rice. Serve immediately

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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