Chicken curry with pistachios

Ingredients for 4 servings:

• 1 kg chicken breasts
• 100 g pistachios, shelled, unsalted
• 8 chili peppers, green
• 5 tbsp cream
• 3 tbsp yogurt (cream yogurt)
• 3 tbsp oil
• 2 onions, chopped
• 1 piece(s) ginger, fresh, 2 x 1 cm
• 6 garlic cloves
• 1 tsp, leveled Garam Masala spice mix
• 1 pinch of ground turmeric
• 2 bay leaves
• ¼ tsp pepper, ground white
• ¼ tsp fennel seeds
• 1 tomato(s), chopped
• Salt
• 1 tsp cardamom, ground green
• 2 tbsp coriander greens, chopped
• 750 ml chicken broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breasts into large pieces. Blend the pistachios with 4 chilies and the cream in a blender until a paste forms. Lightly beat the yogurt with a fork. Heat the oil and sauté the onion until light brown. Add the ginger, garlic, garam masala, fennel seeds, turmeric, bay leaves, and white peppercorns and sauté for 2 minutes. Then stir in the pistachio paste and roast for another 2 minutes (careful: it can burn easily!). Add the chicken to the pot and sauté for 5 minutes. Add the tomatoes, yogurt, and the remaining chilies. Then deglaze with chicken stock and simmer the chicken until tender (time depends on the size of the pieces). Finally, sprinkle with ground cardamom and coriander leaves and serve. This goes best with fresh naan bread or rice.