Chicken and Pistachio Nut Korma

Chicken and Pistachio Nut Korma

An authentic chicken korma is usually made with a nut paste made up of almonds and cashews, but I thought I’d try making it with pistachios after I was sent some for review purposes. They’re the official snack of the USA Water Polo team, apparently, and gram-for-gram contain more protein than halibut, more fibre than cooked broccoli and more potassium than bananas. Apparently.

But I’m not too interested in the health benefits – I find shelling pistachios is enough of a workout in itself – it’s the taste that floats my boat. So I got my two nimble-fingered sons to shell 100g of nuts for me (a difficult task because they kept eating them) so I could cook this fantastically nutty, aromatic curry. It is one of the best curries I’ve ever made, which is down to the winning combo of the pistachios and cardamoms.

Serves 2-4

Spices

5 whole green cardamoms
3 whole cloves
2.5cm cinnamon stick
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp chilli powder

For the korma

500g skinless, boneless chicken thighs
100g shelled pistachio nuts
Golf ball-sized piece of fresh ginger, chopped
4 garlic cloves, chopped
3-4 red/green/yellow finger chillies, deseeded
2 tbsp ghee
2 tbsp sunflower oil
1 medium onion, chopped
75ml natural yoghurt
75ml double cream
Salt, to taste
2 tbsp chopped fresh coriander

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1. In a large frying pan, dry roast the spices for 1 mins, until they give off their aromas. Allow to cool, then grind to a powder in a coffee grinder or pestle and mortar. Put aside.

2. In a food processor, blend the nuts, ginger, garlic and chillies with a 100ml water into a coarse paste.

3. Heat the ghee and oil together, then fry the onion until golden. Add the ground spices and cook for a further minute.

4. Add the nut paste and yoghurt and cook for 10 mins or so.

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5. Add the chicken and stir to combine. Simmer for about 45 mins, or until the meat is tender. Add a little water bit by bit to prevent it sticking and drying out.

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6. About 10 mins before serving, add the double cream and bring to the boil to reduce a little. Season with salt and garnish with coriander.

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7. Serve with pilau rice and naan bread, chapatis or wraps.

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2 Comments

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2 Responses to Chicken and Pistachio Nut Korma

  1. I’m a bit partial to a korma, and this looks glorious! Will def be having a go at making a veggie version :-)

  2. Anton1a

    Looks delicious! I can’t wait to try this when I can eat dairy again- this will be top of the list- I can almost smell those spices.