PATAK LIME PICKLE RECIPES

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CLASSIC CHICKEN KORMA | PATAK'S INDIAN CURRY PRODUCTS AND ...



Classic Chicken Korma | Patak's Indian curry products and ... image

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

2tbsp oil
1 medium onion
1/2 jar of Patak’s Korma Spice Paste
1 can/400ml coconut milk
50ml water
1tsp garlic & ginger chopped (optional)
500g diced chicken breast
50ml double cream
1 tsp sugar (optional )

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.

CLASSIC CHICKEN KORMA | PATAK'S INDIAN CURRY PRODUCTS AND ...



Classic Chicken Korma | Patak's Indian curry products and ... image

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

2tbsp oil
1 medium onion
1/2 jar of Patak’s Korma Spice Paste
1 can/400ml coconut milk
50ml water
1tsp garlic & ginger chopped (optional)
500g diced chicken breast
50ml double cream
1 tsp sugar (optional )

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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Patak's Chile Pickle / Relish (Hot) The chili peppers with the added spices makes it a very intriguing flavor. And it is definitely hot- with a flavor that makes me want to keep taking another bite.
From ishopindian.com
See details


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Patak's Chile Pickle / Relish (Hot) The chili peppers with the added spices makes it a very intriguing flavor. And it is definitely hot- with a flavor that makes me want to keep taking another bite.
From ishopindian.com
See details


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Patak’s Korma Sauce, Tikka Masala Sauce, Lime & Pickle, Plain Poppadoms - Now £1.25 each at Budgens View offer Birds Eye Garden Peas - …
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See details


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From farmtofork.com.au
See details


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The Milano is the most sold salami in the world and a favourite in every Italian kitchen. Only the best quality pork and aromatic herbs are used and his Milano salami is prepared following traditional Tuscan recipes …
From countryfare.co.uk
See details


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