Mother's Almond And Pistachio Curry Recipe
Ingredients
| 1 1/4 kg chicken left whole | ||
| Onions | 3 , sliced | |
| 4-6 potatoes, peeled and quartered | ||
| 4 green chillies, chopped and seeded | ||
| Green chillies | 5 | |
| Ginger | 3 Inch | |
| 2 pods garlic, ground | ||
| Juice of 4 limes | ||
| 6 cups coconut milk extracted from 2 coconuts | ||
| 1/4 litre buffalo or full cream milk (optional) | ||
| Salt | To Taste | |
| Ghee | 3 Tablespoon | |
| Onions | 2 (Dry roast individually and grind to a paste, with water:) | |
| Turmeric powder | 1 Teaspoon (Dry roast individually and grind to a paste, with water:) | |
| 15 dry Goa red chillies | ||
| Cumin seeds | 2 Teaspoon (Dry roast individually and grind to a paste, with water:) | |
| Coriander seeds | 2 Tablespoon (Dry roast individually and grind to a paste, with water:) | |
| Black peppercorns | 1 Teaspoon (Dry roast individually and grind to a paste, with water:) | |
| Garam masala | 1 Teaspoon (Dry roast individually and grind to a paste, with water:) | |
| Poppy seeds | 2 Tablespoon (Dry roast individually and grind to a paste, with water:) | |
| Almonds | 250 Gram (Dry roast individually and grind to a paste with water:) | |
| Pistachio nuts | 100 Gram (Dry roast individually and grind to a paste with water:) | |
| Charoli | 100 Gram (Dry roast individually and grind to a paste with water:) | |
| Peanuts | 100 Gram (Dry roast individually and grind to a paste with water:) | |
| Gram | 100 Gram, roasted (Dry roast individually and grind to a paste with water:) | |
Directions
Rub chicken with ginger and garlic paste.
Place in a pan with two sliced onions, chopped green chillies, salt and enough water to cover.
Simmer for 10-15 minutes.
Leave chicken in stock till required.
In another pan, heat fat and fry one onion till brown.
Add ground spices and fry for 3-4 minutes.
Add ground nuts and continue frying lightly, adding a little water as and when required.
Add chicken, strained stock, coconut milk and milk and simmer for five minutes.
Add potatoes, green chillies, if used and cook till chicken and potatoes are tender.
Add lime juice and adjust seasoning.
Allow curry to cool and leave for at least 2-3 hours for flavour of spices and nuts to amalgamate and produce an exotic work of art! Serve with white rice and slices of lime.
Place in a pan with two sliced onions, chopped green chillies, salt and enough water to cover.
Simmer for 10-15 minutes.
Leave chicken in stock till required.
In another pan, heat fat and fry one onion till brown.
Add ground spices and fry for 3-4 minutes.
Add ground nuts and continue frying lightly, adding a little water as and when required.
Add chicken, strained stock, coconut milk and milk and simmer for five minutes.
Add potatoes, green chillies, if used and cook till chicken and potatoes are tender.
Add lime juice and adjust seasoning.
Allow curry to cool and leave for at least 2-3 hours for flavour of spices and nuts to amalgamate and produce an exotic work of art! Serve with white rice and slices of lime.
Chef
