Pistachio Chicken Curry

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Try out this delicious pistachio chicken curry recipe your next lunch or dinner idea! This tasty dish is full of flavour that the whole family will enjoy.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Medium Grain Rice or Brown Rice

  • ⅔ 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

  • ⅔ cup Yoghurt or Cream

  • 1 tsp Garam Masala

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.








Photo of Pistachio Chicken Curry


  • 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. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • 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 or butter 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.

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