Pistachio Chicken Korma
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno
(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
4 small onions
3/4 cup pistachio kernels
4 green chiles, deseeded
1 Tbsp olive oil
1 1/2 tsp grated ginger
3 cloves garlic, peeled and minced
1 Tbsp coriander powder
1 tsp white pepper powder
2 1/4 lb diced chicken thigh fillets, skin and fat removed
Salt to taste
3/4 cup yogurt
1/2 cup cream
1/2 tsp garam masala
7 green cardamon pods, bruised
Instructions:
Boil onions in water, drain, cool, and squeeze out as much water from the onions as you can. Puree in a food processor.
Puree pistachios and green chile, keeping a few nuts aside for garnish. Heat the oil and add the onions and sauté for four minutes, do not brown. Add ginger and garlic paste. Fry for one minute and stir in coriander and pepper powders. Add pistachio and green chile paste and cook for about a minute.
Put in the chicken with the salt and mix well. Add a little water (I added 3/4 cup), cardamom pods, and cook gently until done. Stir in the yogurt and cook for a further two minutes.
Add cream and garam masala. Garnish with pistachio nuts and serve hot over white rice.
Serves 4.
From donutstodelirium.com