Pistachio Cream Chicken Curry Recipes

FAST, CREAMY CHICKEN CURRY

Steps:

• Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
• Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
• Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

PISTACHIO CREAM CHICKEN CURRY

Steps:

• Cut the chicken meat into bite-size pieces and set aside.
• In a small cereal bowl put the ground coriander, turmeric, cayenne and salt.
• Set aside.
• In a large nonstick frying pan put the oil and onions and stir-fry over medium-high heat for about 10 minutes, stirring frequently.
• Move the onions to the side of the frying pan and add the garlic.
• Stir-fry the garlic for about 30-45 seconds, and then incorporate the garlic into the fried onions.
• Add the chicken meat and stir-fry until many of the chicken pieces have brown spots, about 10 minutes.
• Add the cereal bowl with the spices and once it is incorporated into the chicken mixture add the water, cover, and cook, stirring occasionally until the chicken is tender, about 20 minutes.
• Meanwhile, put the pistachio nuts into a food processor and process as much as possible without letting the nuts get pasty.
• Next, in batches, put these nuts into a spice grinder and powder.
• Set the powdered nuts aside.
• When the chicken is done cooking, turn off the heat and stir in the powdered pistachio nuts, mixing well.
• Add the heavy cream and garam masala. Stir until everything is well blended.
• Check to see if more salt or water is needed.
• You could probably substitute almonds or cashews for the pistachio nuts.

PISTACHIO-CRUSTED CHICKEN BREASTS

Steps:

• Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.