Nini’s Nutty Chicken Recipe. This is my sister Nishat’s recipe (we call her Nini), and every time I make this I think of her. This dish is creamy and nutty and gorgeous – perfect for a special dinner.
Serves 4–6
Prep time 20 mins
Cooking time 30 mins
2 tbsp oil
3 large onions, sliced
1–2 tsp green chilli & coriander paste
2–3 cloves garlic, crushed
¼ tsp ground cumin
8 pieces of chicken
200g canned diced tomato
¼ tsp turmeric
½ tsp salt
100ml fresh cream
3 tbsp crushed mixed nuts (pistachios, almonds, cashews)
Heat oil and fry the onions until soft and translucent. Add green chilli & coriander paste, garlic and cumin, and then the chicken pieces. Cook for 15 minutes on a low heat.
Add tomatoes, turmeric, 2 tablespoons of the crushed nuts and seasoning, and cook for another 15–20 minutes or until chicken
is cooked.
Just before serving add cream. Garnish with the remaining mixed nuts and serve with saffron rice and naan bread.
My Indian Kitchen by Ashia Ismail-Singer, photos from Manja Wachsmuth; published in hardback by Potton & Burton, RRP: $49.99.
