Pistachio & Chicken Korma
For me, the only Indian food I would ever require is; a good butter chicken, perfectly cooked basmati rice and garlic naan. I guess I found this was so good, why bother trying anything else? I never thought any other dish lived up close to how good butter chicken was.
However, Hamsley has recently voiced his craving for Indian food. He is also a lover of butter chicken, but wants to try other kormas and curries. So, being the good girlfriend I am, I thought it was time I became Iron Chef Indian more often. I’ve got lots of Indian recipes flagged for us to try. I should really thank him though, I’m sure there are some fantastic curries out there waiting to prove to me butter chicken is not the only amazing Indian dish out there for me. So on that note, time to stock up on spices!!
I just love the colour of pistachios. I love how some of them blush against the greenyness of the other nuts. These were one of my favorite nuts growing up. I remember sitting at the table shelling them for a little salty reward.
We saw this recipe on Poh’s Kitchen quite some time ago. I’ve watched it, as well as many of her other episodes countless times. You can watch this episode here: http://www.abc.net.au/tv/pohskitchen/stories/s2860034.htm
I stumbled into a book shop on my lunch break to find she had a cook book out! I just adore Poh, so I had to get it (after a quick flick of course). This was the first dish I’ve made from it.
It’s more of a mellow korma, with no real spiciness. Lovely and decadent, we both loved it.
Chicken & Pistachio Korma
4 onions, quartered
¾ cup pistachio kernels
4 green chillies
1 ½ tbs ginger and garlic paste
1 tbs coriander powder
1 tsp white pepper powder
1 kg diced chicken thigh fillets (skin and fat removed)
Salt to taste
¾ cup yogurt
½ cup cream
½ tsp garam masala powder (made from roasted cumin seeds, cinnamon sticks, cloves, green cardamom and black peppercorn)
1. Boil onions in one cup of water, drain, cool and puree. Puree pistachios and green chilli, keeping a few nuts aside for garnish.
2. Heat the oil and add the onions and sauté for four minutes, do not brown. Add ginger and garlic paste. Fry for one minute and stir in coriander and pepper powders. Add pistachio and green chilli paste and cook for about a minute.
3. Put in the chicken with the salt and mix well. Add a little water (quarter of a cup) and cook gently until done. Stir in the yogurt and cook for a further two minutes.
4. Add cream and garam masala. Garnish with pistachio nuts and serve hot.
Served with tomato rice. You’ll have to get the recipe book for that one!