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.
- 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
- 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.
- Melt the butter in a medium saucepan over a low heat.
- Add the cardamom pods and allow them to swell and release their flavour then add the onions.
- Gently fry the onions until they are golden, stirring frequently.
- Add the garlic and ginger fry for around a minute stirring frequently but do not allow the garlic to take colour.
- Add the coriander and chilli powder fry for a few more seconds again stirring often.
- 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.
- Reduce the heat to low and add the yoghurt and the saffron milk mixture.
- 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.
- Meanwhile put the pistachio nuts and the water in a blender and blend until smooth.
- Add the pistachios to the chicken mixture and stir through, then pour in cream and stir everything together.
- Cover and simmer for a few minutes to allow the cream to reduce a little.
- 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.