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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
  Salt To Taste
  Ghee 3 Tablespoon
For dry roasting individually and grind to a paste, with water
  Onions 2
  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
  Almonds 250 Gram
  Pistachio nuts 100 Gram
  Charoli 100 Gram
  Peanuts 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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes

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Mother's Almond And Pistachio Curry Recipe