Dilute the pistachio paste in a little warm water until creamy and boil it without adding any salt.
Carefully wash the tomatoes and dice them finely. In a saucepan, fry the finely chopped onions.
Add the chicken, tomatoes, a little salt, the tomato paste and the finely chopped chillies. Pour a litre of water over the mixture and bring to the boil.
Then add the pistachio sauce and boil until the sauce thickens.
Add the stock cube. When the oil rises to the surface, your pistachio sauce is ready.
Serve with banana foutou, yam gratin or white rice.