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Korma comes from the tables of Mughal royalty and can be traced back to the 16th Century. It is characteristically made creamy with the use of n ...
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Korma comes from the tables of Mughal royalty and can be traced back to the 16th Century. It is characteristically made creamy with the use of nuts that are fried then ground, cream and yoghurt.
The No Worries team have tweaked their blend for all who are time poor and nut shy. Apart from the marination time, this will take you 24 minutes in an oven.
Serving size: A 45g pack is low FODMAP.
Ingredients: Coriander, Cumin, Cardamom, Cloves, Mace, Nutmeg, White Pepper, Turmeric, Bay Leaves, Zaffran.
Step 1: MARINATE: in a glass bowl place 1 cup Greek Yoghurt, 1/2 pack of Korma spice, 2 tbl garlic-infused olive oil, 1 level tbl sugar, 1 level tsp sea salt, 1 red capsicum. Mix in 1 whole chicken (1 - 1.2kg) cut in half. Allow to marinate in the fridge, minimum 30 minutes maximum 12 hours.
Step 2: COOK: Heat your oven to 240C. Line a baking tray with parchment paper (to avoid scrubbing). Place marinated chicken on tray and cook for 24 minutes.