Keralan Cabbage Thoran
June 4, 2016
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Pistachio Chicken Curry


This delicious dish is the lovechild of a Korma and a Butter Chicken, but packing a slightly spicy punch. It has a rich, velvety sauce with lots of depth of flavour and will definitely have you reaching for that extra spoonful. Oh, please and don’t be appalled by the use of chicken stock. Whilst not a usual ingredient in Indian dishes, it really works in this recipe. Enjoy!


serves 6

  • 1kg chicken breast, diced
  • 100g pistachio nuts
  • 200g chopped tomatoes
  • 4 garlic cloves, chopped
  • thumb-sized piece of ginger
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 3 cardamom pods, cracked
  • ½ tsp white pepper
  • 4cm stick of cinnamon (or 1/2 tsp powder)
  • 250ml chicken stock
  • 3 tbsp full fat yoghurt
  • 3 tbsp double cream
  • 100ml full fat milk
  • 1 tbsp oil
  • 1 tbsp butter
  • salt to taste



1. Soak pistachios in 100ml full-fat milk
2. Heat oil and butter, and fry all the spices for a roughly one minute until fragrant
3. Add the tomatoes and simmer for 10 mins until reduced and thick
4. Add the chicken stock, cream and yoghurt and bring almost to the boil
5. Add the chicken breasts and simmer very gently for 30 mins (with the lid off. This will help thicken the sauce with evapouration)_
6. Blend the pistachios to a paste and add to the dish
7. Cook for a couple more more minutes, add salt to taste and serve!

If you have time and the inclination, marinate the chicken in the yoghurt, ginger, garlic and tumeric for an hour (or preferably overnight)

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