Okay, here's one. I'm not deep into Indian cooking, but this is one I enjoy making on occasion. It's not as complicated as some curries, and this works for seafood as well as chicken:
Chicken Pistachio Korma
Adapted from "The Great Curries of India" by Camellia Panjabi
INGREDIENTS
2 1/4 lb chicken breasts or thighs. *Note sous vide option at the end of recipe
8 oz shelled pistachio nuts, unsalted. Note salted is okay it will be removed in the boiling.
8 Serrano green chilies
5 tbsp single cream (more if needed)
3 tbsp plain yogurt (more if needed)
1 medium onion chopped
1/2 inch piece of fresh ginger, peeled and chopped
6 garlic cloves
1 and 1/2 teaspoons garam masala powder
1/4 teaspoon turmeric powder
1 1/2 teaspoons ground white pepper
2 tsp fennel seeds
1 medium tomato, chopped
2 tsp cardamom powder
4 tbsp chopped fresh cilantro leaves
DIRECTIONS
Cut the chicken into pieces as desired
Boil the pistachios for 10 minutes in one cup of water. Remove from the heat, drain and leave to cool. Rub the nuts with your fingers to remove the scrap the skin. (Note: not required with the shelled pistachios I used).
Grind the pistachios with four of the green chilies and reduce to a paste in a food processor or spice grinder. Remove and set aside.
Grind the fennel seeds with a food processor or spice grinder. Remove and set aside.
Fry the onions in the oil until lightly colored. Add the ginger, garlic, garam masala and turmeric powders, white pepper and fennel seeds and fry for 2 minutes. Add the pistachio mixture and fry for 2 minutes.
Add the chicken and saute for 5 minutes. Then add the tomato, yogurt, remaining chilies and salt to taste. Cook until done, about 15 to 20 minutes depending on the size of the chicken pieces. Add more yogurt or cream if needed to adjust the texture.
* Note: I cooked boneless skinless chicken breasts sous vide until done, then sliced and added them just long enough to heat up in the sauce. This lets you adjust the sauce and chicken separately.
