Recipe

Pistachio chicken

Jul 31, 1976 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Pistachio chicken
  • 1 kilogram chicken thigh fillets, cut into 3cm pieces
  • 1 1/3 cup (400g) yogurt
  • 2 teaspoon peanut oil
  • 1/4 cup fresh coriander, coarsely chopped
  • 1/4 cup (35g) roasted unsalted pistachios, coarsely chopped
Pistachio paste
  • 3/4 cup (105g) roasted unsalted pistachios
  • 1 (150g) medium brown onion, chopped coarsely
  • 1/3 cup (95g) yogurt
  • 2 tablespoon peanut oil
  • 2 clove garlic, quartered
  • 1 long green chilli, chopped coarsely
  • 1 tablespoon lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom

Method

Pistachio chicken
  • 1
    Make pistachio paste. Blend or process ingredients until mixture forms a smooth paste.
  • 2
    Combine chicken, yogurt and ½ cup of the paste in medium bowl, cover, refrigerate 30 minutes.
  • 3
    Heat oil in large saucepan, cook remaining paste, stirring, until fragrant. Add chicken mixture, bring to the boil. Reduce heat simmer, covered, about 20 minutes or until chicken is cooked through.
  • 4
    Sprinkle chicken with coriander and nuts.

Notes

If you can't buy shelled pistachios, soak shelled nuts in boiling water for about 5 minutes, drain, then pat dry with absorbent paper. Rub skins with a cloth to peel.

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