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Pistachio and Rosewater Chicken Korma

By Kathleen Arnold

Pistachio and Rosewater Chicken Korma Cook Expert

Preparation : 15 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
Rating :
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Serves 4 :
120 g shelled raw pistachios soaked
20 minutes in 200ml boiling water
1 generous pinch of saffron threads soaked
20 minutes in 2 Tblsp hot milk
700 g skinless chicken thighs, in 3cm chunks
1 tsp salt
½ tsp ground white pepper
juice of half a lemon
50 g ghee or unsalted butter
6 green cardamom pods
1 large onion
2 tsp garlic paste
2 tsp ginger paste
1 tblsp ground coriander
½ tsp chilli powder*
250 g Indian style natural yoghurt*
150 ml pouring cream
2 tblsp rosewater
8 fragrant organic white rose petals
for garnish, opt.)
steamed basmati, to serve
lemon wedges, to serve
1Rub, salt pepper and lemon into chicken pieces. Refrigerate for half an hour. Put pistachio and saffron aside to soak
2Use slicing blade and midi bowl on FOOD PROCESSOR to finely slice halved quartered onion, set aside. Use mini bowl of FOOD PROCESSOR to make a paste of the pistachios and their soaking water, set aside
3Switch to Expert bowl. Place ghee/butter in bowl, followed by cardamom pods, and sliced onion. Run EXPERT program 15min/1A/120C until pods are puffed and onion is golden.
4Add garlic, ginger, coriander, and chilli to bowl. Run EXPERT program 6min/2A/110C.
5Add chicken, yogurt and saffron milk to bowl. Run SIMMER program.
6After 15 minutes, press stop, add the cream and pistachio paste, resume by pressing auto.
7Use the same stop/auto process to add rosewater at the last minute.
8Serve with steamed basmati, greens and lemon wedges. Garnish with rose petals or fresh coriander.
User-contributed recipes are not retested by Magimix.
Chef’s tip

A mild creamy and luxurious chicken curry

* substitute with 6-8 minced green Indian chillies (Bombaywalla is one brand available from specialist supermarkets)
* use a strained unsweetened Greek yogurt if you cannot find Indian style yogurt


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