A feast for the senses every time.
Chicken Korma recipe serves 4
- Heat 2 tbsp of oil in a pan and add 1 medium diced onion, fry until soft.
- Add 1 tsp finely cjopped ginger and 1/2 jar of Patak’s Korma spice paste, cook for 1-2 minutes. Add 50ml of water cook until the water has evaporated.
- Add 500g diced chicken, cook until sealed. Add 1 can/400ml ococnut milk, 50 ml double cream and 1 tsp sugar; simmer uncovered until the chicken is cooked (aprox 15 minutes),
- Season to taste, garnish with fresh chopped coriander and serve with rice and naan.
For a thicker indulgent Korma, try adding 50g of creamed coconut with the double cream for that traditional Indian home cooking experience.
Ingredients. Water, Ground Spices (12%), [Coriander (4%), Turmeric, Spices, Paprkia, Cumin, Fenugreek], Rapeseed Oil (11%), Sugar, Concentrated Tomato Purée (5%), Salt, Maize Flour, Ginger Purée, Garlic Purée, Desiccated Coconut (3%), Acid (Lactic Acid), Dried Onion, MUSTARD Powder, Dried Coriander Leaf.
Chilli rating. Mild
No Artificial Flavours, Colours or Preservatives
Suitable for Vegetarians