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Fruity Chicken Korma

I've given this southern Indian Korma a fruity twist by adding nuts, raisins and dried mango - and the sharp, tanginess of the fruit counter-balances the creamy, mild nature of the Korma perfectly.Any dried fruit works well in this dish.

1 out of 3 Difficulty
1 out of 3 spice levels Mild
25 mins Preparation

Ingredients

Serves 4 people

  • 4 chicken breasts, skin removed and diced
  • 2 tablespoons mixed nuts, roughly chopped
  • 2 tablespoons raisins
  • 15 g dried mango, roughly chopped (optional)
  • 1 jar Patak’s Korma Cooking Sauce
  • 1 tablespoon fresh or desiccated coconut (optional)
  • 1 tablespoon vegetable oil
  • salt, to taste

Method

  1. In a pan heat the vegetable oil.
  2. Add the chicken and allow to seal for a few minutes.
  3. Pour over Patak’s Korma Cooking Sauce. Stir well and leave to cook for 10 minutes.
  4. Give the Korma a stir every few minutes.
  5. Add the raisins, nuts and dried mango and coconut (if using).
  6. Cook for a further 5 minutes. Taste and adjust the salt if necessary.
  7. Serve piping hot with fresh basmati rice or Patak’s Naan Breads.
  • Serves 4 people

    • 4 chicken breasts, skin removed and diced
    • 2 tablespoons mixed nuts, roughly chopped
    • 2 tablespoons raisins
    • 15 g dried mango, roughly chopped (optional)
    • 1 jar Patak’s Korma Cooking Sauce
    • 1 tablespoon fresh or desiccated coconut (optional)
    • 1 tablespoon vegetable oil
    • salt, to taste
    1. In a pan heat the vegetable oil.
    2. Add the chicken and allow to seal for a few minutes.
    3. Pour over Patak’s Korma Cooking Sauce. Stir well and leave to cook for 10 minutes.
    4. Give the Korma a stir every few minutes.
    5. Add the raisins, nuts and dried mango and coconut (if using).
    6. Cook for a further 5 minutes. Taste and adjust the salt if necessary.
    7. Serve piping hot with fresh basmati rice or Patak’s Naan Breads.