Elmlea Chicken Korma Naan Pizza

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  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!