|per 100 g||Total Recipe|
|Gross weight||100 g||2703 g|
|Energy||577 kJ / 138 kcal||15581 kJ / 3725 kcal|
|Sat. fat||3 g||56 g|
|Unsat. fat||4 g||86 g|
|Fibre||2 g||30 g|
|Salt||463 mg||12510 mg|
500 gTomatoes - chopped canned
500 gChicken - Breast fillet
250 mlTap water
206 mlCrème fraiche
82 mlSunflower oil
5 gCoriander seed
2 gBay leaf
2 gChili powder
600 gAsian Rice
400 gNaan bread
2.7 kgTotal recipe weight
Make the batter for the Naanbread following the Naanbread recipe and heat up the oven.
Prepare the rice for cooking following the Asian rice recipe.
Chop the onion finely. Peal and chop the garlic and ginger
Using a pestle & mortar ground the whole cumin seeds, the cloves, the cardamom pods, the cinnamon stick, the bay leaves, the coriander seeds and the chili powder. Ad 1-2 spoons of water to make dry paste. If you have some of the herb in powder form, just add them to the paste. Whole spices are preferable because they will give more flavour.
Place a sauté pan with 1/3 of the oil on a medium heat and fry the herb pasta for 2-5 minutes, the aroma`s should fill your kitchen and home.
Add the rest of the oil and gently glaze the onions for a further 5 minutes until they start to colour and are cooked through. Use a pestle & mortar to ground the garlic and ginger paste and add them to the Onions.
Now add the chicken and chopped tomatoes and allow them to blend into the sauce. Add the water and cover the pan and allow to simmer for about 20 minutes, occasionally stirring.
While the korma is simmering, put the Naan bread in the oven and finalize the rice.
Take off the lid, add the cream to the Korma and season with salt to taste. The sauce needs to thicken, you can do this by increasing the heat and stirring for another 5 minutes.
Take the Naan breads out of the oven and serve the Korma with your rice and naan breads.