Pistachio and Curry Chicken Curry
A flavorful and aromatic curry dish made with chicken, pistachio, and malaysian curry powder, served with a side of intensely malty rice.
Ingredients
- ●1 pound Boneless, skinless chicken breast
- ●2 teaspoons Pistachio curry powder
- ●1 teaspoon Malaysian curry powder
- ●2 tablespoons Coconut oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●2 Thai red chili peppers
- ●2 tablespoons Fish sauce
- ●1 tablespoon Dark soy sauce
- ●1 cup Malty rice
Instructions
- 1
Heat 1 tablespoon of coconut oil in a large pan over medium-high heat.
- 2
Add the chicken to the pan and cook until browned on both sides and cooked through.
- 3
Remove the chicken from the pan and set aside.
- 4
In the same pan, add the remaining 1 tablespoon of coconut oil.
- 5
Add the onion and cook until softened.
- 6
Add the garlic and Thai red chili peppers and cook for another minute.
- 7
Add the pistachio curry powder, Malaysian curry powder, fish sauce, and dark soy sauce to the pan.
- 8
Stir to combine and cook for 1-2 minutes.
- 9
Add the cooked chicken back into the pan and stir to coat with the curry sauce.
- 10
Serve the chicken curry over malty rice.
- 11
Garnish with chopped fresh cilantro or scallions if desired.