Ingredients needed- Nut Free Korma
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
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
Next day when ready to cook
1) In a Nonstick Fry Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice
2) Add The 2 Bay Leaves, Cloves, Cinnamon Sticks and Cardamoms, let that cook for 3 minutes on medium and no more
Then add
3) Add the whole Jar of Tikka Masala, 1 cup water, simmer for 5 minutes on high
4) then add Chicken to the sauce, cook for 30 minutes on medium to high
5) add 2 Cups of Coconut Cream and simmer again on Median for another 10 minutes
fresh chopped cilantro
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