Elmlea Chicken Korma Naan Pizza

Elmlea Chicken Korma Naan Pizza
Is Korma on a Naan Pizza the best combo ever?
Recipe type: Appetizer
  • 2 tbsp vegetable oil
  • 2 whole cloves
  • 4 cardamom pods, crushed
  • 1 cinnamon stick
  • 1 onion, chopped
  • 2 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1½ tsp cumin
  • ½ tsp turmeric
  • 1 tsp chili powder
  • 2 tsp tomato purée
  • 60g ground almonds
  • 250ml Elmlea Double
  • 125ml chicken stock
  • 4 chicken breasts, cooked and shredded
  • Salt to taste
  • 185g grated mozzarella cheese
  • 2 tbsp toasted sliced almonds
  • Chopped Coriander
  • Naan:
  • 150ml warm water
  • 1 tsp sugar
  • 2 tsp yeast
  • 5 tbsp natural yoghurt
  • 300g bread flour
  • 2 tbsp melted butter
  • 1 ½ tsp salt
  • 2 tbsp toasted flaked almonds
  • Garlic butter
  • Nigella seeds
  1. Make Naan dough, let rest for 30 minutes. Heat oil in a saucepan over medium heat. Add the whole spices and onions. Stir and cook through until softened and translucent.
  2. Add the ginger and garlic paste, cooking for another minute. Stir in the ground spices and cook for another minute, add the tomato puree and ground almonds; cook through for a further two minutes.
  3. Stir through the Elmlea, chicken stock and shredded chicken.
  4. Season with salt and pepper to taste.
  5. Roll out the naan dough on a lightly floured surface to the size of a greased sheet pan with a bit of a hangover.
  6. Top with the chicken korma mix and sprinkle with grated cheese. Bake in a 200ºC oven for 30 minutes until bubbly and golden brown.
  7. Remove from the oven, brush the naan crust with garlic butter and nigella seeds
  8. Garnish the pizza with slice toasted almonds and chopped coriander.
  9. Enjoy!





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