Ingredients needed- Nut Free Korma

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1 16oz Jar Tikka Masala, Mild or Spicy 

Real Coconut Cream 

Fresh Ginger or Paste

Fresh Garlic or Paste 

Turmeric

Butter or Oil 

2 bay leaves

2 Cloves

2 cinnamon sticks

3 green cardamoms

Fresh Cilantro 

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For Marinating Chicken 

        4lbs of boneless and skinless chicken thighs or breasts cut into bite-sized pieces

• 1.5 cup of Greek yogurt

• 1 tablespoons minced garlic

• 1 tablespoon minced ginger (or finely grated)

• 1 Tablespoons of  Turmeric 

mix everything together, refrigerate for 24 hours 

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Next day when ready to cook 

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1) In a Nonstick  Fry Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice

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2) Add The 2 Bay Leaves, Cloves, Cinnamon Sticks and Cardamoms, let that cook for 3 minutes on medium and no more

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Then add 

 

3) Add the whole Jar of Tikka Masala, 1 cup water, simmer for 5 minutes on high

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4)   then add Chicken to the sauce, cook for 30 minutes on medium to high

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5) add 2 Cups of Coconut Cream and simmer again on Median for another 10 minutes

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 fresh chopped cilantro 

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​Serve with Rice and or Naan Bread

Rice Instructions

Combine 2.5 cups of basmati rice, 1 cup of unsweetened coconut milk, 2.5 cups of water, and 1/2 cup finely chopped fresh cilantro. 

Allow to cook per rice cooker or stove top directions

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