SunRice

Pistachio Chicken Curry

I am using:

Prep time

15min

Cook time

60min

Try out this delicious pistachio chicken curry recipe your next lunch or dinner idea! This tasty dish is full of flavour that the whole family will enjoy.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

View product

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Medium Grain Rice or Brown Rice

  • ⅔ cup Deshelled Salted Pistachios

  • 1 kg Chicken Thigh Fillets (sliced 1cm strips)

  • 4 Brown Onions (peeled, quartered)

  • 4 Large Green Chillies

  • 2 tbsp Equal Parts Grated Garlic and Ginger (grated)

  • 1 tbsp Ground Coriander

  • ⅔ cup Yoghurt or Cream

  • 1 tsp Garam Masala

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Pistachio Chicken Curry

Method

  • To cook the rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Combine the onions and 1 cup of the water in a medium saucepan and simmer until the onions are soft. Drain then puree with a blender.

  • Keep a few pistachios for garnishing. Place the remainder with the green chillies in a food processor and blitz into a coarse paste. Set aside.

  • Combine the oil or butter and the onion puree in a non-stick frypan over medium heat and cook for about 5 minutes but make sure you don’t brown the onions. Add the garlic ginger paste and sauté for about 1 minute. Add the coriander and the pistachio and chilli paste and cook until fragrant.

  • Add the chicken with ¼ cup of water and simmer for about 15 minutes or until the chicken is cooked through. Stir in the yoghurt or cream and the garam masala.

  • Garnish with pistachios and spoon over the rice. Serve immediately.

More recipes like this one