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Korma Chicken Pistachio - Pistachio chicken korma

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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3rd Salon of Culinary Blog - 3rd Fair Culinary Blog

If there is a blogger culinary speaking, he had to live on another planet not to know that last weekend was held the third part of the Salon Culinaire at the Hotel School Blog of Soissons in France. This annual event, organized by 750g brings together bloggers from several countries to an unforgettable weekend in the spirit of sharing and good mood!

"If you are a French culinary blogger, you Would Have to Live on Another Planet to Avoid Knowing That Was The Third last weekend Culinary Blog In The Catering College Fair at Soissons in France. This Annual Event Organized by 750g , Brings together bloggers from SEVERAL Countries To Spend a wonderful weekend "under the auspices of sharing and good humor.

Watch how these moments have passed. Try to find some familiar faces and familiar ...

Here Are Some Glimpses Of The Moment Passed weekends together. Try and find Some familiar faces ...

Lounge is exactly what it takes to be on a cloud for a few weeks and to reboost into positive energy, without jealousy and other feelings negative! Just pure happiness, with a reunion and meeting new people, smiles and laughter and happy conversation, mutual exchange of recipes and cooking tips, a lot of special dishes. I know why I pasted a smile to the face since my return from Soissons.

The Fair Is Just What is Needed to Be on a cloud for a few "weeks and to get re-Boosted in positive energy, Without Any" any negative feelings jealousness gold! Just pure happiness, meeting again and getting to know fellow bloggers, smiles, laughs, joyful conversations, Mutual Exchange of recipes and tips and loads and loads of wonderful food. I know why I have a smile stuck to my face Since my return from Soissons.

Listed below demonstrations. This year some (including mine) were held out of the hotel school in town. I made a collage of some demonstrations below:

Here Is A list Of The demonstrations That Were Held . This year a few (Including mine) Were demonstrations semblables Catering College in town. I Have Prepared a collage of Some demos here:

Dom helped by an array of vegetable carving this year it also:

Contributed aussi cette année Dom With A vegetable sculpture scene:

I thank Chef Damien and all are team of 750g and catering school, staff and students, leaders and partners who attended this year below: Board Bia, Wines of Alsace, Phillips, Lesieur, Milk Factory, Mobalpa , Rabbit of France, Wonderful Pistachios have helped make this great project and this great event!

I would like to thank Chef Damien and all his team, from 750g and the Catering College - staff and students, the chefs and all the partners that were present this year - Board Bia, Vins d’Alsace, Phillips, Lesieur, Milk Factory, Mobalpa, Lapin de France, Wonderful Pistachios for making this really wonderful project and superbe event take place.

A l’année prochaine, le rendez-vous est pris !

See you next year! I’ve noted the appointment!

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