Indian chicken curry with almonds and pistachios

Indian chicken curry with almonds and pistachios


1 person made this

About this recipe: An aromatic but mild Indian chicken curry with a creamy sauce. The yoghurt becomes much thicker if you strain overnight. Best served over rice.

Krenzlich London, England, UK

Serves: 4 

  • 250g plain yoghurt
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 chicken breast fillets, cut into 2cm cubes
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 125ml chicken stock
  • 100g ground almonds
  • 75g ground pistachios
  • salt and pepper, to taste
  • chopped fresh coriander, to garnish

Prep:20min  ›  Cook:40min  ›  Extra time:1day setting  ›  Ready in:1day1hr 

  1. Line a sieve with muslin or cheesecloth and let yoghurt strain overnight in the fridge. Discard liquid and use thicker yoghurt for this recipe.
  2. Heat oil in a deep-sided pan over medium heat; add onion fry onion until golden and softened. Add chicken, garlic and ginger. Cook for 5 minutes, stirring often.
  3. Add cardamom, coriander, cumin, cinnamon, cloves, black pepper and chicken stock to the pan. Stir well, cover and simmer over low heat for 30 minutes.
  4. In a small bowl mix strained yogurt with ground almonds and pistachios until well combined; add to the chicken. Stir, cover and continue cooking for 10 minutes.
  5. Season with salt and pepper to taste, garnish with fresh coriander and serve.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate