On 3rd Salon of Culinary Blog who just finished at Soissons, Damien asked me to prepare a dish for Sunday brunch. I immediately thought of this dish combines products from two partners (France Bunny & Wonderful Pistachios) of the show, and were available in sufficient quantities on site. Thank Philou have a huge pile of shelled pistachios (with the help of other bloggers) and Chef Christophe has a bunch of boneless rabbit legs!
I wanted to recreate this dish at home, but I used chicken because I had to thaw in the fridge.
Chicken Korma pistachio
Ingredients:
750g chicken, cut into small pieces (or other meat: chicken or other by adjusting the cooking time)
250g pistachios
1 large onion, chopped
1 clove garlic, grated
2cm fresh ginger, grated
2cm fresh turmeric, grated (or 1 tsp powder)
2 tablespoons ghee (or oil)
1 tsp garam masala
salt
Method:
Shell the pistachios and reduce powder (you can also soak the pistachios in warm water for an hour before the mixer).
Heat ghee.
sauté onion, garlic, ginger and turmeric.
Add powder (more than 125ml) or pistachio paste, garam masala and salt.
Cook a few minutes.
Strain mixture to blender.
Add water (or better, the broth - about 500ml) and bring to boil.
Add meat and simmer covered until cooked meat (by adding water or broth if necessary).
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At The 3rd Fair Culinary Blog thats just Took place in Soissons, France, Damien Asked me to prepare for the dish The Sunday brunch. Immediately I Thought of this dish Which Brings Together The Produce of Two partners (France Bunny & Wonderful Pistachios) of the Fair that were easily available on site in sufficient quantities. I thank Philou for peeling a huge pile of pistachios and Chef Christophe who debone a pile of rabbit thighs for me!
I wanted to re-create this recipe at home but I used chicken since that is what was defrosting in the fridge.
Pistachio chicken korma
Ingredients :
750g chicken, cut into small pieces (or any other meat: poultry or other adjusting cooking timings)
250g of pistachios
1 onion, sliced
1 clove of garlic, grated
2cm of ginger, grated
2cm fresh turmeric, grated (or 1tsp powder)
2 tbsp ghee (or oil)
1 tsp garam masala
Salt:
Method :
Peel the pistachios and powder them (or they can be soaked in hot water for an hour and ground to a paste).
Heat the ghee.
Brown the onion, garlic, turmeric and ginger.
Add the pistachio powder (and 125ml of water) or paste, garam masala and salt.
Cook for a few minutes.
Grind in a mixer.
Add water (or better, broth – about 500ml) and bring to a boil.
Add the meat and cook, covered till meat is done (adding water if necessary).
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