Pistachio and Rosewater Chicken Korma

By Kathleen Arnold

Preparation : 15 min	Resting : -
Cooking : 35 min	Equipment :
Difficulty :	Rating : 1 rates
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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

1	Rub, salt pepper and lemon into chicken pieces. Refrigerate for half an hour. Put pistachio and saffron aside to soak
2	Use 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
3	Switch 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.
4	Add garlic, ginger, coriander, and chilli to bowl. Run EXPERT program 6min/2A/110C.
5	Add chicken, yogurt and saffron milk to bowl. Run SIMMER program.
6	After 15 minutes, press stop, add the cream and pistachio paste, resume by pressing auto.
7	Use the same stop/auto process to add rosewater at the last minute.
8	Serve with steamed basmati, greens and lemon wedges. Garnish with rose petals or fresh coriander.

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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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