The Daring Cook Challenge of this month is nut butter, in a savory recipe.
That was the tomato curry recipe… but the tomatoes didn’t find their way. So ? Well, let’s post it.
Pistachio butter made from salted roast pistachio :
Curry spice are simply cardamom seeds + coriander seeds + 1/2 green chili pepper, pasted with the pistachio butter.
I marinated the chicken one night in awamori sweet sake. In a little oil, garlic, ginger, a few cardamom pods, onion, then the chicken and its marinade, half of the paste + 2 glasses of water.
A bit later, a few okras.
Then the second half of paste + water + a little corn starch.
Before serving, I added celery (stalks and leaves), basil, a few more pistachios.
As you see, it’s not so light, so it’s nice to have the greens to balance.