Page 29 - CMC Recipe Book

CMC
Recipe - Chicken Korma Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
26
20
5 mins
35 - 40 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Diced Chicken
2 kg
Korma Curry Sauce
1 jar
Steamed Rice
1.3k
Naan
10 each
Total
Portion Cost
Method
Fry off the diced chicken in a little oil until browned.
Pour in the curry sauce and heat through until a core temperate of 75°C is reached.
Steam the rice as per manufacturer’s instructions.
Warm the naan, cut into half, and serve half naan with the curry & rice.