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Best Creamy Pistachio Chicken Curry Recipe

An absolutely divine dish—rich, nutty, and indulgent Pistachio Chicken Curry recipe, yet so incredibly simple to make. Written Recipe: https://burmawalakitchen.com/recipe/c... My Equipment: Our Spice Blend: https://tinyurl.com/mww4573j Spices: https://amzn.to/3Te95Xg Pans: https://amzn.to/3RQO44f Wooden utensils: https://amzn.to/3Lg0KhD Hand Blender/Chopper: https://amzn.to/4cOAFm5 Splatter Guard: https://amzn.to/3XMM7d7 Chopping Board: https://amzn.to/3zwNtyA Knives: https://amzn.to/4ctA1dv Mini Hand Food Processor: https://amzn.to/4bEidei Spice Grinder: https://amzn.to/4e59J1s The Ingredients: • 500g chicken breast, cut into chunky pieces • 2 tsp salt • 2 tbsp pulverised green chilies (adjust to taste) • 1 tbsp garlic paste • 1 tbsp ginger paste • 2 tbsp danya jeera (coriander-cumin powder) • 1 tsp crushed black pepper • ¼ tsp cardamom powder Give it all a good mix—no long marination required. This curry is quick, but trust me, the flavours will be spot on. ________________________________________ Cooking the Curry 1. Searing the Chicken – Locking in Flavour: o Heat ½ cup oil in a pot over medium heat. o In goes our seasoned chicken, and we sear it straight away. o This step builds that deep, rich flavour while keeping the chicken juicy. o The moment that warm, sweet cardamom aroma hits, you’ll know you’re onto something incredible. o Since we’re using boneless breast, this only takes 5 minutes—easy work! 2. Fresh Coriander Magic: o Stir in 1 cup pulverised fresh coriander—stalks and all (don’t waste them; they’re packed with flavour!). o This vibrant green paste gives us a gorgeous colour and adds a fresh, herby punch to the dish. o Within a minute, it’ll have worked its magic into the curry. 3. Shortcut to Depth – Fried Onions: o Now, for a little time-saving trick—instead of frying onions at the start, we add ½ cup crushed fried onions now. o This gives us that lovely onion sweetness and helps thicken the sauce—all without the faff. o Give it a good mix, and guess what? We’re already halfway there! 4. The Star Ingredient – Pistachios! o Time to add ½ cup powdered pistachios—the game-changer. o This brings a deep, nutty richness and elevates the curry to another level. o Stir it in well—you’ll notice the sauce thickening beautifully. o But be careful! Ground nuts can catch at the bottom, so keep it moving. 5. Pure Indulgence – Double Cream: o Now for the luxurious finishing touch—1 cup of double cream. o Slowly mix it in and watch as the curry transforms into a velvety, rich masterpiece. o Keep the heat low—cream burns fast, and we’re not looking for any disasters here! 6. Adjusting the Consistency: o If the sauce is looking too thick, simply add ½ cup water to loosen it up. o Bring everything to a gentle boil, pop the lid on, and let it simmer on low for just 10 minutes. o Remember, chicken breast cooks fast, so no need for long stewing times. And Just Like That… A Creamy, Nutty Masterpiece! • Ten minutes later—the oil has risen, the chicken is cooked to perfection, and the aroma is next-level. • Give it a quick taste—it’s already incredible, but now let’s fine-tune the consistency. • If you like it thicker, turn up the heat slightly and stir for a couple more minutes until it’s exactly how you like it.