KORMA SAUCE JAR RECIPES
EASY CHICKEN KORMA | PATAK'S INDIAN CURRY PRODUCTS AND RECIPES
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.
Provided by Patak's
Total Time 40 minutes
Yield 4
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a pan, add the onion and fry for 2 minutes.
- 2. Stir in the chicken meat and fry for a further 3 minutes.
- 3. 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.
- 4. Stir in half the coriander.
- 5. Serve hot garnished with the remaining coriander and toasted almonds.
CLASSIC CHICKEN KORMA | PATAK'S INDIAN CURRY PRODUCTS AND ...
Chicken Korma is one of the most popular dishes in Britain, and is one of the mildest of the Indian curries - making it popular with kids and people who don't like too much spiciness in their food. This classic Chicken Korma recipe uses Patak's Spice Paste - which is a delicate blend of spices with coconut - along with a rich blend of other wonderful flavours and is sure to be a hit with the whole family.
Provided by Patak's
Total Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- 1. Heat oil in a med saucepan.
- 2. Add onion cook until soft.
- 3. Add Patak’s Korma Spice Paste, ginger and garlic. Stir occasionally, until reduced and thickened.
- 4. Add 50ml water, bring to the boil, cover, cook for 5 minutes.
- 5. Add chicken and fry until sealed.
- 6. Add coconut milk, double cream and a pinch of sugar (optional)
- 7. Simmer for 15 minutes.
- 8. Garnish with fresh chopped coriander or toasted coconut flakes/chips.
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