Mother's Almond And Pistachio Curry
|Whole chicken||1 1⁄4 Kilogram|
|Onions||3 , sliced|
|Potatoes||6 , peeled and quartered|
|Green chilies||4 , chopped and seeded|
|Green chilies||5 , slit|
|Ginger piece||3 Inch, ground|
|Garlic pods||2 , ground|
|Lime juice||1⁄2 Cup (8 tbs) (Of 4 Limes)|
|Coconut milk||6 Cup (96 tbs) (Extracted From 2 Coconuts)|
|Buffalo milk/Full cream milk||1⁄4 Liter|
|For dry roasting individually and grind to a paste, with water|
|Turmeric powder||1 Teaspoon|
|Goan red chilies||15|
|Cumin seeds||2 Teaspoon|
|Coriander seeds||2 Tablespoon|
|Black peppercorns||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Poppy seeds||2 Tablespoon|
|Pistachio nuts||100 Gram|
|Gram||100 Gram, roasted|
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.