Allyson Gofton - Pistachio Nut and Chicken Curry

Publish Date
Saturday, 28 October 2017, 9:15AM
By Allyson Gofton

Mild, sweet and deceptively rich, this dish has overtones of the Moghul Empire. Serve with plenty of boiled basmati rice to soak up the thin sauce.


  • ¾ cup unsalted pistachio nuts
  • 4 onions, peeled and sliced
  • 10 cloves garlic, crushed and peeled (or 2 tblsp freshly minced garlic)
  • 5cm piece ginger, peeled (or 4-5 tsp freshly minced)
  • ¼ cup oil
  • 1 kg whole chicken
  • 8 green chillies, halved and deseeded
  • 2 tblsp ground coriander
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 cup chicken stock
  • 1 tsp garam masala
  • ½ cup cream
  • ¼ cup thick yoghurt


  • fresh coriander or parsley
  • about ½ cup extra pistachio nuts


  1. Grind the pistachio nuts to a fine paste in a coffee grinder or food processor. Set aside.
  2. Boil the onions in 2 cups water over a low heat for 15 minutes until tender. Drain and place into a blender with the ginger and garlic, and process until smooth.
  3. Heat 1-2 tblsp oil in a frying pan and cook the onion paste for about 10 minutes over a low heat, stirring regularly until the onion is soft.
  4. While the onion is cooking, use kitchen scissors scissors to cut the chicken (including bone) into 4-5cm size pieces. Heat the remaining oil in a frying pan and brown the chicken pieces evenly. Set aside.
  5. Add the green chillies, coriander salt and pepper to the onion paste and cook a further minute.
  6. Then add the chicken pieces, ground pistachio nuts and chicken stock. Cover and simmer gently for 20-25 minutes until tender.
  7. Stir in the garam masala, cream and yoghurt just before serving. Serve garnished with coriander and extra pistachio nuts.

Find more delicious recipes by Allyson here.

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