Sunwhite

Pistachio Chicken Curry

Prep time

15min

Cook time

60min

This chicken curry is a feast for the senses with the onion and pistachios complementing each other.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

2 cup Sunwhite Medium Grain Rice
¾ cup Deshelled Salted Pistachios
1 kg Chicken Thigh Fillets (sliced 1cm strips)
4 Brown Onions (peeled, quartered)
4 Large Green Chillies
2 tbsp Equal Parts Grated Garlic And Ginger (grated)
1 tbsp Ground Coriander
¾ cup Yoghurt Or Cream
1 tsp Garam Masala

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Tender

Soft

Method

To cook the rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.
Combine the onions and 1 cup of the water in a medium saucepan and simmer until the onions are soft. Drain then puree with a blender.
Keep a few pistachios for garnishing. Place the remainder with the green chillies in a food processor and blitz into a coarse paste. Set aside.
Combine the oil and the onion puree in a non-stick frypan over medium heat and cook for about 5 minutes but make sure you don’t brown the onions. Add the garlic ginger paste and sauté for about 1 minute. Add the coriander and the pistachio and chilli paste and cook until fragrant.
Add the chicken with ¼ cup of water and simmer for about 15 minutes or until the chicken is cooked through. Stir in the yoghurt or cream and the garam masala.
Garnish with pistachios and spoon over the rice. Serve immediately