Recipe Curry with pistachios and almonds

Hemulen

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Curry with pistachios and almonds
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Serves 4 | Preparation & marinating time 1 hour, cooking time 1 hour

Ingredients
700-750 g boneless chicken breasts/fillets​
300 ml skimmed/light milk​
Juice of 2 lemons​
4 tablespoons macadamia nut oil or evoo​
2 tablespoons white wine vinegar​
2 tablespoons honey​
~2 teaspoons (low-sodium) salt​
50 g (~100 ml) pistachios​
50 g (~100 ml) almonds​
3-4 teaspoons corn flour​
2 tablespoons peeled sesame seeds​
2-3 teaspoons garlic flakes​
2-3 teaspoons roasted onion flakes​
1 teaspoon paprika/bell pepper powder​
1 teaspoon fenugreek (seed powder)​
1 teaspoon turmeric​
1 teaspoon cumin​
1 teaspoon dried cilantro (or 0,5 teaspoon coriander)​
0,5 teaspoon chili flakes​
0,5 teaspoon cayenne pepper​
0,5 teaspoon yellow mustard seeds​
0,5 teaspoon black pepper​
0,5 teaspoon mint​
A pinch of cardamom​

Instructions

Grind the pistachios and almonds in a blender/mixer. Squeeze the lemon juice and soften the honey in the microwave (10 sec) if necessary. Mix the ground pistachios and almonds, oil, vinegar, lemon juice, honey, sesame seeds, salt and pepper, other spices and corn flour in a bowl. Add the milk and mix well. Soak the chicken breasts in the sauce and marinate for an hour in the fridge.

Set the oven to 175°C (350°F, gas mark 4, no fan). Line a medium-sized (~20 x 35 cm) oven dish with parchment paper and arrange the chicken breasts on the bottom. Cover with the sauce/marinade and cook in the oven for 50-60 minutes. Serve with rice and veggies.

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Last edited:

MypinchofItaly

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Curry With Pistachios and Almonds
View attachment 54022
Serves 4 | Preparation & marinating time 1 hour, cooking time 1 hour

Ingredients
700-750 g boneless chicken breasts/fillets​
300 ml skimmed/light milk​
Juice of 2 lemons​
4 tablespoons macadamia nut oil or evoo​
2 tablespoons white wine vinegar​
2 tablespoons honey​
~2 teaspoons (low-sodium) salt​
50 g (~100 ml) pistachios​
50 g (~100 ml) almonds​
3-4 teaspoons corn flour​
2 tablespoons peeled sesame seeds​
2-3 teaspoons garlic flakes​
2-3 teaspoons roasted onion flakes​
1 teaspoon paprika/bell pepper powder​
1 teaspoon fenugreek​
1 teaspoon turmeric​
1 teaspoon cumin​
1 teaspoon dried cilantro (or 0,5 teaspoon coriander)​
0,5 teaspoon chili flakes​
0,5 teaspoon cayenne pepper​
0,5 teaspoon yellow mustard seeds​
0,5 teaspoon black pepper​
0,5 teaspoon mint​
A pinch of cardamom​

Instructions

Grind the pistachios and almonds in a blender/mixer. Squeeze the lemon juice and soften the honey in the microwave (10 sec) if necessary. Mix the ground pistachios and almonds, oil, vinegar, lemon juice, honey, sesame seeds, salt and pepper, other spices and corn flour in a bowl. Add the milk and mix well. Soak the chicken breasts in the sauce and marinate for an hour in the fridge.

Line a medium-sized (~20 x 35 cm) oven dish with parchment paper and arrange the chicken breasts on the bottom. Cover with the sauce/marinade and cook in the oven for 50-60 minutes. Serve with rice and veggies.

View attachment 54024

What temp did you cook it?
 
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