Pistachio Curry

Cobbled together from bits and pieces from: Here and Here a little of both. A sweet curry that tastes like nothing else I’ve made.


1 Chicken Breast, Chopped
160ml Coconut Milk/Coconut Cream
50ml Chicken Stock (1/3 Cube)
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Butter/Olive Oil
1/2 Tbsp Fresh Ginger, Grated
30g Shelled Pistachios, Ground to Powder
1/4 Tsp Garamam Masala
1/4 Tsp Cinnamon
1/4 Tsp Ground Coriander
1/4 Tsp Salt
1/8 Tsp Black Pepper
1/8 Tsp Ground Cardamom
1/8 Tsp Ground Cloves

Drizzle of Lemon and Whole Shelled Pistachio to serve.


1. Heat Butter in a pan and when hot add Onion, Ginger and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Spices and stir together, then add Chicken, stir and cook for 5 minutes.

3. Add Coconut Milk, Chicken Stock, Ground Pistachio and stir, bring to boil and then reduce to a simmer and cook covered for 20 minutes. Deizzle Lemon and scatter Pistachios when serving.

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