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Classic Chicken Korma

Classic Chicken Korma

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 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.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 15 mins
Difficulty: Easy

Spiciness

Mild

If you like this recipe try these

Easy Korma for Two

Lemon Korma


This recipe features

Ingredients

  • 450g chicken breast, diced
  • 100g onions, sliced
  • 1 tsp cracked black pepper
  • 1 tbsp flaked almonds
  • 25ml double cream
  • 1 tbsp fresh coriander, chopped
  • 1/2 tsp fennel seeds
  • 1 tomato, chopped
  • 2 tbsp vegetable oil
  • 1/2 tsp root ginger, finely chopped
  • salt to taste
  • 3 tbsp Patak's Korma Paste

Methods

  1. Heat the oil in a pan and saute the sliced onions.  Add the fennel seeds and fry for 1-2 minutes. 
  2. Add the black pepper and the chicken and continue to cook for a further 3 minutes then add the Patak's Korma Paste and tomato.
  3. Cook for 15 minutes or until the chicken is cooked through, sprinkle with water if the mixture begins to stick to the pan.
  4. Stir in the ginger, half the coriander leaves, flaked almonds and cream.  Cook for a further 3 - 4 minutes and serve hot, garnished with the remaining coriander.

Complement this dish with these products:

Mini Peshwari Naan

Sweet Mango Chutney



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Comments

Anonymous - 24 August 2010

I am alergic to onions so the fact that I can buy an onion free sause and still make a curry is just fantastic. Thanks

Anonymous - 22 July 2010

Im an Asian staying in Nz currently. I just miss asian cuisine but with Pataks korma sauce, I feel like home. This is the best sauce for me at the moment. I am yet to try the butter chicken sauce next week.

Anonymous - 02 November 2009

I would advise just buying the ground ginger out of a jar with the recipe - im sorry but its alot less messing about (unless you have time to scrub and peel the root ginger that is.)

Anonymous - 19 October 2009

we have at least 2 of your curry sauces a week we love your korma d-lish

Anonymous - 19 October 2009

my fav recipe out of all them