Pistachio Chicken Curry With Roasted Broccoli

Updated at: Thu, 17 Aug 2023 07:02:52 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a large saucepan over medium-high heat with a glug of oil. Add the chicken thighs, then sear for 3-4 mins each side. Meanwhile, deshell the pistachios. Place them in a tea towel and wrap up tightly. Use the bottom of a saucepan or rolling pin to bash them to create small pieces (or use a pestle and mortar). IMPORTANT: Wash your hands after handling chicken and its packaging

Step 2

Halve, peel and dice the shallot. Cut the tomato into 1cm pieces. Remove the chicken and rest on a plate. Turn the heat down to medium with another drizzle of oil. Saute the shallot and tomato until softened, 2-3 mins. Peel and grate the garlic. Add the garlic and ginger puree, and cook 1 min more. If you’d like to, season with salt and pepper.

Step 3

Return the chicken to the pan and add the garam masala, ground coriander, and 3/4 of the ground pistachios. Stir 1-2 mins to fully coat the chicken.

Step 4

Cut the broccoli into florets, halving any large florets. Put them onto a baking tray and drizzle with oil. If you’d like to, season with salt and pepper. Toss to coat, then spread out in a single layer. Roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.

Step 5

Meanwhile, pour the water (see ingredients for amount), the chicken stock paste and creme fraiche. Raise the heat to high and bring to the boil, stirring regularly to dissolve the stock. Turn down to medium-low, cover with a lid and cook for 8-10 mins, until the chicken is cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Step 6

Serve the pistachio curry in bowls alongside the roasted broccoli. Sprinkle with the reserved pistachios.

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