Ingredients

The following ingredients have 4 Servings
  • 1 1/2 T whole black peppercorns
  • 1/2 T decorticated cardamom seeds
  • 1/2 t coarse Aleppo pepper*
  • 3 T minced ginger
  • 3 T minced garlic
  • 3/4 cup pistachio nuts ((raw or roasted and salted))
  • 1 t coarse sea salt (optional, use if your pistachios are UNsalted)
  • 2 T vegetable oil
  • 2 large yellow or white onions, (chopped)
  • 1 lb sliced crimini mushrooms
  • 2.5-3 lbs white and dark chicken meat, (cut into bite sized pieces)
  • spice paste from above
  • 1 medium-small butternut squash, (peeled, seeded, and cut into bite sized chunks)
  • corn stripped from 3 cobs ((or equivalent frozen organic corn))
  • juice of 2 limes, (plus to taste when serving)

Instruction

  • Place the ingredients for the spice paste into a powerful blender or wet-dry grinder. Add enough water to just cover the ingredients and grind to a smooth paste. Set aside.
  • Heat the vegetable oil in a large and heavy sauce pan or Dutch oven over medium-high heat. Add the onions with a pinch of sea salt and cook, stirring, until the edges of the onions start to brown, about 8 minutes.
  • Add the mushrooms with another pinch of sea salt. Cook, stirring occasionally, until the mushrooms have released their water and are starting to brown.
  • Add the chicken with another pinch of sea salt. Stir it into the onions and mushrooms and then let it cook for 1 minute over medium heat. Stir the chicken and let it cook for another minute.
  • Stir the pistachio paste into the chicken. Add just enough cold water to barely cover everything and bring to a boil. 
  • Cover and reduce the heat to maintain a gentle simmer and let cook for 10 minutes.
  • Add the butternut squash  and corn with a pinch of sea salt, and return to a simmer. Cover and simmer gently for 20 minutes, or until the chicken is cooked through and the butternut squash is tender.
  • Add the juice of 2 limes and taste for more salt or lime juice.
  • Serve over Basmati rice and sprinkled with cilantro. Offer lime wedges on the side for those who like their curry with some extra punch.