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Le Chaudron recipe
Korma poulet crémeux
Creamy chicken korma
⏱ 45 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)chicken breast, cubed
2onions, sliced
80 g (3 oz)almond flour
200 ml (¾ cup)heavy cream
2 tbspgaram masala
1piece of ginger (3 cm / 1 in), grated
3 clovesgarlic, grated
- 600 g (21 oz) chicken breast, cubed
- 2 onions, sliced
- 80 g (3 oz) almond flour
- 200 ml (¾ cup) heavy cream
- 2 tbsp garam masala
- 1 piece of ginger (3 cm / 1 in), grated
- 3 cloves garlic, grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions for 6 minutes until soft and lightly golden.
- Add the garlic, ginger and garam masala and stir for 2 minutes.
- Add the chicken and brown on all sides, about 5 minutes.
- Stir in the ground almonds and a glass of water and simmer for 5 minutes.
- Add the cream and simmer gently for 10 minutes.
- Adjust the seasoning and serve hot over basmati rice.
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