INDIAN-STYLE CHICKEN KORMA

Préparation :

15 min

Cuisson :

18 min

Portions

6

Ingredients

  • 1 boneless chicken breast half from La Ferme, cut in large cubes
  • 6 to 8 boneless and skinless chicken thighs from La Ferme, cut in large cubes
  • 45 ml (3 tbsp) canola oil
  • 6 garlic cloves, finely chopped
  • 30 ml (2 tbsp) ginger, chopped
  • 1 onion, chopped
  • 3 whole cloves
  • 45 ml (3 tbsp) turmeric
  • 15 ml (1 tbsp) garam masala
  • 1 cinnamon stick
  • 15 ml (1 tbsp) paprika
  • 15 ml (1 tbsp) ground coriander
  • 15 ml (1 tbsp) black seeds of green cardamom
  • 500 ml (2 cups) 35 % M.F. cream
  • Juice of one lemon
  • 125 ml (1/2 cup) fresh coriander, chopped
  • Salt and ground pepper, to taste
  • 60 ml (1/4 cup) slivered white almonds

Preparation

  1. First, in a large saucepan, fry garlic cloves, ginger and onion in oil over medium-high heat for a few minutes, without browning them.
  2. Then, brown all spices for 2 to 3 minutes to awaken the flavors.
  3. Add chicken cubes and mix for a few minutes.
  4. Pour the cream, add salt and pepper and simmer for 10 minutes, until the cooking juices are clear or the core temperature reaches 77°C (170°F).
  5. Adjust seasoning.
  6. In a small dry pan, brown the slivered almonds over high heat, stirring with a wooden spoon until colored. Add lemon juice and fresh coriander at the last minute and you have a fragrant delicacy on your plate.

Notes and tips

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec