Many years ago, when I lived in Oldham, and when I used to go to a particular one of the many excellent Indian/Pakistani/Bangladeshi restaurants, I would always order a specific dish – even though it was an aromatic mild dish and I usually like fiery red-hot curries!
What it was now I’m not sure, because when I’ve tried dishes with the same or similar names in other restaurants it has never been as good, and quite often has been not nice at all – to my palate!
This recipe isn’t the dish, but it’s along the same lines:
Chicken curry with pistachios and cardamom
- 4 oz shelled pistachio nuts
- I large onion, finely sliced
- 4 tbsp oil
- 1 lb chicken breast sliced into strips
- 1 tsp ground cardamom
- 2 tsp ground coriander
- 1 oz fresh chopped coriander
- 1 tsp cayenne pepper
- 4 tbsps yoghurt
- zest of two limes 2 limes
- toast the pistachios at 170°C , 340°F, gas mark 3 for about 10 mins (check at 8 mins) until they are lightly brown
- fry the onion on very low heat, in covered pan for about 15 mins until soft but barely coloured
- while the onion is cooking, brown the chicken for a couple of minutes
- add the spices to the onions and cook for a couple of minutes
- put onions, pistachios, yoghurt and fresh coriander into a blender – deglaze the pan with about half a pint of water and add that too
- blend until you have a pale green sauce with just flecks of the coriander
- return to the pan, add lime zest and chicken and heat through
- serve with whatever takes your fancy!!