This recipe calls for Korma Cooking Sauce
A cream and coconut based sauce with aromatic spices.
Easy Chicken Korma
Our cooking sauces are great for an easy, fuss-free weekday meal. They work well by themselves, but it is always nice to add your own touch with a few extra ingredients if you have them to hand. This recipe adds extra almonds, coriander and pepper, giving a lovely nutty crunch to your Korma.
Ingredients
Serves 4 people
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 450g chicken breast, diced
- 450g jar Patak's Korma Cooking Sauce
- 1 tsp cracked black pepper
- 2 tbsp fresh coriander, chopped
- 1 tbsp flaked almonds, toasted
Method
- Heat the oil in a pan, add the onion and fry for 2 minutes.
- Stir in the chicken meat and fry for a further 3 minutes.
- Shake the jar of Patak's Korma Cooking Sauce, then stir into the meat. Add the cracked black pepper, bring to the boil and simmer for 15-20 minutes until the chicken is cooked through.
- Stir in half the coriander.
- Serve hot garnished with the remaining coriander and toasted almonds.
-
Serves 4 people
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 450g chicken breast, diced
- 450g jar Patak's Korma Cooking Sauce
- 1 tsp cracked black pepper
- 2 tbsp fresh coriander, chopped
- 1 tbsp flaked almonds, toasted
-
- Heat the oil in a pan, add the onion and fry for 2 minutes.
- Stir in the chicken meat and fry for a further 3 minutes.
- Shake the jar of Patak's Korma Cooking Sauce, then stir into the meat. Add the cracked black pepper, bring to the boil and simmer for 15-20 minutes until the chicken is cooked through.
- Stir in half the coriander.
- Serve hot garnished with the remaining coriander and toasted almonds.
