"Simplicity is the ultimate sophistication" LdV

Saturday, 3 March 2018

CHICKEN KORMA EXPRESS (Poulet Korma express)

 CHICKEN KORMA EXPRESS
(Poulet 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 mouthful.
So it is...

Wine pairing : Riesling (White) from Alsace.





KORMA EXPRESS
A quick glance in your kitchen...

In your fridge
Chicken
Yogurt
Crème fraîche
Garlic puree
Tomato concentrated
Ginger
Chili

In your cupboard
Madras curry
Ground almond
Onions
Garlic
Grated coconut
Ground turmeric
Coriander seed
Ginger powder
Rice

KORMA EXPRESS 
Serves 3-4



400g 14,10 oz of diced chicken
200g 7,05 oz of yogurt (Activia for me)
1 generous tbsp of Madras curry
15cl 5 oz of crème fraîche
350g 12,34 oz of Basmati rice

For the paste
1 tbsp of ground almond
2 onions
2 garlic cloves
1 tbsp of garlic puree
2 tbsp of tomato concentrate
2 tbsp of grated coconut
2 tbsp of turmeric
1 tbsp of coriander seeds
1 chili
2 cm of fresh ginger
1 tbsp of ginger powder 
A few tbsp of 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 3-4 personnes
400g de blancs de poulet coupés en morceaux
200g de yogourt
1 généreuse CAS de curry Madras
15cl de crème fraiche liquide
350g de riz Basmati
Pour la pâte Korma
1 CAS d’amandes en poudre
2 oignons
2 gousses d’ail
1 CAS de purée d’ail
2 CAS de concentrée de tomates
2 CAS de noix de coco râpée
2 CAS de curcuma
1 CAS de graines de coriandre
1 chili
2cm de gingembre frais
1 CAS de gingembre en poudre
Quelques CAS d’eau

Dans une poêle, brunir le poulet avec un petit peu d’huile d’olive.
Pendant ce temps, à l’aide de votre robot, réduire en purée les ingrédients nécessaires à la pâte Korma.
Déposez cette pate dans la poêle en amalgamant bien le poulet.
Ajoutez le yaourt et mélangez.
Couvrir et cuire à feu doux pendant 20 minutes.
Faites bouillir de l’eau salée pour le riz et le cuire.
Après les 20 minutes, ajoutez la crème liquide et le curry.
Mélangez bien et poursuivez la cuisson 5 minutes supplémentaires.
C’est prêt ! Servez avec le riz.

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