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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.

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

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

  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.
  • 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
    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.