Pistachio Chicken Korma www.marissa.co

Quick and Easy Pistachio Chicken Korma Recipe

This is a creamy and indulgent pistachio chicken korma, that takes no time to make. I made it a few years back for my birthday meal with my family. My birthday was midweek and I wanted something different, quick and memorable and this dish ticked all of those boxes.

I know in the southern hemisphere pistachios can be exorbitantly priced, so flaked almonds can be used instead, as is traditional in a Korma recipe.

This sauce can be enjoyed with roasted vegetables, tofu, paneer or soya mince too.

Pistachio Chicken Korma
Preparation time
Cooking time
Total time
Pistachio Chicken Korma a really luxurious chicken dish fragrant and mild and loved by all who try it. The saffron adds a unique and delicious flavouring to the curry.
Recipe type: Mains
Cuisine: Indian
Servings: 4
  • 115g shelled pistachio nuts soak in boiling water for 20 minutes
  • or 115g flaked almonds instead of the pistachio nuts
  • 200ml boiling water
  • pinch of saffron threads
  • 200g skinless boneless breast of thighs of chicken cut into 2.5cm cubes
  • 1 teaspoon salt to taste
  • ½ teaspoon of pepper
  • Juice of ½ lemon
  • 55g unsalted butter
  • 6 green cardamom pods
  • 1 large onion finely chopped
  • 2 teaspoons freshly chopped ginger
  • 2 tablespoons garlic puree
  • 1 heaped teaspoons coriander
  • ½ teaspoons chilli powder (or to taste)
  • 250ml natural yoghurt
  • 150ml single cream
  • Rice and lemon wedges to serve
  1. Put the chicken in a non metallic bowl and add the lemon juice, salt and pepper marinade for 30 minutes. You can skip this step if you are pushed for time.
  2. Melt the butter in a medium saucepan over a low heat.
  3. Add the cardamom pods and allow them to swell and release their flavour then add the onions.
  4. Gently fry the onions until they are golden, stirring frequently.
  5. Add the garlic and ginger fry for around a minute stirring frequently but do not allow the garlic to take colour.
  6. Add the coriander and chilli powder fry for a few more seconds again stirring often.
  7. Add the chicken and coat in all the spices in the saucepan, increase the heat and fry for 5-6 minutes until the chcken it is golden brown.
  8. Reduce the heat to low and add the yoghurt and the saffron milk mixture.
  9. Bring to a slow simmer covered for 5 minutes, stir half way through so that it does not stick to the bottom of the saucepan.
  10. Meanwhile put the pistachio nuts and the water in a blender and blend until smooth.
  11. Add the pistachios to the chicken mixture and stir through, then pour in cream and stir everything together.
  12. Cover and simmer for a few minutes to allow the cream to reduce a little.
  13. Serve with basmati rice.
Serve a whole breast for a sit down dinner party with the sauce draped over the top or chopped breast pieces for a less formal dinner.

I have made this with a tub of creamy ricotta cheese instead of the yoghurt and cream. It was delicious, tangy and a great way to use what I had in the fridge.
Rich, memorable and a recipe to enjoy. If you want to upgrade your curry game give this a try.

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