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