Indian chicken curry with almonds and pistachios

    1 day 1 hour

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


    London, England, UK
    2 people made this

    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.

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