Easy Chicken Korma

Our cooking sauces are great for an easy weekday meal, they work well by themselves, but it is always nice to add a few extra ingredients if you have them to hand. You can add your own touch, really anything goes! But this recipe simply adds extra almonds, coriander and pepper, and, I think, adds a lovely nutty crunch to your weekday Korma.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Chicken & Potato Curry (Murgh Aloo Masala)

Classic Chicken Korma

This recipe features

Ingredients

1 tbsp vegetable oil
1 medium onion, chopped
450g chicken breast, cubed
1 500g jar Patak's Korma Cooking Sauce
2 tbsp cracked black pepper
2 tbsp fresh coriander, chopped
1 tbsp flaked almonds, toasted

Methods

Heat the oil in a pan, add the onions 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 20 - 25 minutes until the chicken is cooked through.
Stir in half the coriander.
Serve hot garnished with the remaining coriander and toasted almonds.