Pistachio and Yoghurt Chicken Curry

Rich and mildly spicy

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grind pistachios to a fine powder in a processor and set aside

Step 2

Bash up the ginger and garlic in a pestle and mortar to a coarse paste and set aside

Step 3

Put the oil in a wide, lidded frying pan on a medium heat

Step 4

Fry the onions until caramelised (at least 20 minutes)

Step 5

Add the garlic and ginger paste and stir fry for 3 to 4 minutes before adding the tomatoes

Step 6

Put the lid on pan and leave to cook for 5 minutes

Step 7

Once the tomatoes have broken down, add the black pepper, garam masala, chili powder, coriander, cardamom, cinnamon and salt. Stir and then add the chicken pieces to the pan

Step 8

Turn the chicken so that it seals on all sides, then add the grounds. Pistachios

Step 9

Stir fry for 1 minute, then pour in the chicken stock. Lightly whisk the yoghurt with a fork, then stir it into the pan

Step 10

Pop the lid on the pan and leave to cook for around 15 minutes. Add a little water to get a good consistency if need be

Step 11

To serve, spoon over the dollop of yoghurt, scatter with chopped pistachios and squeeze over the lemon juice. Save with rice or naan bread