India x Peru
Ají de gallina korma
Peru's golden chicken cream and a Mughal korma discover they share a nut habit.
60 minTime
44 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original599kcalsame
44 gproteinsame
3 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Poach the chicken with the bay leaf in the stock at a gentle simmer for 15 minutes until no pink remains. Shred and keep the stock.
- 2Soak the bread and cashews in the evaporated milk with the saffron for 10 minutes, then blend smooth.
- 3Rinse the rice and cook in the water with a pinch of salt on low heat, covered, for 12 minutes. Rest 5 minutes.
- 4Warm the ghee on medium heat, add whole spices, then the onion and garlic. Cook 10 minutes without browning.
- 5Add the ají amarillo, turmeric and garam masala and cook 2 minutes. Stir in the bread cream and 1 cup stock and simmer 5 minutes.
- 6Fold in the chicken and parmesan, add stock if needed to make it creamy, and simmer 3 minutes. Season.
- 7Serve over rice with halved eggs and olives.
Serve it like this
Press rice into a bowl and turn it out on a plate. Spoon the golden chicken beside it, add half an egg and two olives, and finish with a few saffron threads.
