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Chicken and Pistachio curry


500gr chicken thigh meat
100gr shelled pistachios
4 green chillis
5tbs single cream
1 onion finely chopped
1/2 inch ginger
4 cloves of garlic
1/4 tsp garamasala
1 tsp fennel seeds
2 tomatoes chopped
1/2 pint of chicken stock
handful coriander leaves
1/4tsp cardammon powder
juice of half a lemon
a little salt


Boil the nuts in 200ml of water for ten minutes. Drain. Remove skins.

Blend the nuts, chillis and cream to a paste. Fry the onion, ginger, turmeric and fennel seeds for two minutes. Add the garlic and fry for a further minute.

Add the pistachio mixture and fry for two minutes on a moderate heat. Add the chicken and saute for six minutes.

Finally, add the tomatoes, stock, cardommon powder, garamasala and the chopped fresh coriander аnd cook for five minutes on rapid. Pour in the lemon juice.

Serve with saffron rice, cucumber and coriander raita.



Nutritional Information Per Serving

no nutrition information available

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