March 3, 2018
CHICKEN KORMA EXPRESS
CHICKEN KORMA EXPRESS
I am so lucky here in London to find the finest Indian ingredients for cooking! I even bring some back every time to my friends in France and for myself as well… I wanted to cook an Indian dish for my children. So it has to be tasty and quick. I followed the recipe from my Indian restaurant (The Malabar – W8) but it was very long (it’s easy-peasy here…) so I had to put a little bit of my touch.
“It is the best Korma I have ever eaten” was my daughter’s first words after a few mouthfuls.
So it is…
Wine pairing : Riesling (White) from Alsace.
KORMA EXPRESS
Serves 3
- 400 g of chicken breast, cut into pieces
- 200 g of yogurt
- 1 generous tablespoon of Madras curry
- 15 cl of liquid cream
- 350 g of Basmati rice
For the paste
1 tbsp ground almond
2 onions
2 garlic cloves
1 tbsp garlic puree
2 tbsp tomato concentrate
2 tbsp grated coconut
2 tbsp turmeric
1 tbsp coriander seeds
1 chili
2 cm fresh ginger
1 tbsp ginger powder
A few tbsp water
In a frying pan, briefly brown the chicken in a little bit of olive oil.
At the same time, using a food processor, blitz smooth all the ingredients listed for the paste above.
Add this paste to the pan. Combine well.
Add the yogurt to the pan and combine well.
Cover the pan and cook over a slow heat for 20 minutes.
Meanwhile, bring to the boil water for the rice.
Cook the rice.
After 20 minutes, add the curry and the cream to the pan.
Combine well and cook for a further 5 minutes.
It’s ready. Serve with the rice and enjoy!
1 tbsp ground almond
2 onions
2 garlic cloves
1 tbsp garlic puree
2 tbsp tomato concentrate
2 tbsp grated coconut
2 tbsp turmeric
1 tbsp coriander seeds
1 chili
2 cm fresh ginger
1 tbsp ginger powder
A few tbsp water
In a frying pan, briefly brown the chicken in a little bit of olive oil.
At the same time, using a food processor, blitz smooth all the ingredients listed for the paste above.
Add this paste to the pan. Combine well.
Add the yogurt to the pan and combine well.
Cover the pan and cook over a slow heat for 20 minutes.
Meanwhile, bring to the boil water for the rice.
Cook the rice.
After 20 minutes, add the curry and the cream to the pan.
Combine well and cook for a further 5 minutes.
It’s ready. Serve with the rice and enjoy!
Poulet Korma express
Pour 3 personnes
400 g de blancs de poulet coupés en morceaux
200 g de yogourt
1 généreuse cuil. à soupe de curry Madras
15 cl de crème fraîche liquide
350 g de riz Basmati
Pour la pâte Korma
1 cuil. à soupe d’amandes en poudre
2 oignons
2 gousses d’ail
1 cuil. à soupe de purée d’ail
2 cuil. à soupe de concentrée de tomates
2 cuil. à soupe de noix de coco râpée
2 cuil. à soupe de curcuma
1 cuil. à soupe de graines de coriandre
1 chili
2 cm de gingembre frais
1 cuil. à soupe de gingembre en poudre
Quelques cuil. à soupe d’eau
Dans une poêle, brunissez le poulet avec un petit peu d’huile d’olive.
Pendant ce temps, à l’aide de votre robot, réduisez en purée les ingrédients nécessaires à la pâte Korma.
Déposez cette pâte dans la poêle en l’amalgamant bien avec le poulet.
Ajoutez le yaourt et mélangez.
Couvrez et cuisez à feu doux pendant 20 minutes.
Faites bouillir de l’eau pour le riz et cuisez-le.
Après les 20 minutes, ajoutez la crème liquide et le curry dans la poêle.
Mélangez bien et poursuivez la cuisson 5 minutes supplémentaires.
C’est prêt ! Servez avec le riz.
