Fruity Chicken Korma

I've given this southern Indian Korma a fruity twist by adding nuts, raisins and dried mango - and the sharp, tanginess of the fruit counter-balances the creamy, mild nature of the Korma perfectly.Any dried fruit works well in this dish.

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

Spiciness

If you like this recipe try these

Lemon Korma

Chicken Pasanda

This recipe features

Ingredients

4 chicken breasts, skin removed and diced
2 tablespoons mixed nuts, roughly chopped
2 tablespoons raisins
15 g dried mango, roughly chopped (optional)
1 jar Patak’s Korma Cooking Sauce
1 tablespoon fresh or desiccated coconut (optional)
1 tablespoon vegetable oil
salt, to taste

Methods

In a pan heat the vegetable oil.
Add the chicken and allow to seal for a few minutes.
Pour over Patak’s Korma Cooking Sauce. Stir well and leave to cook for 10 minutes.
Give the Korma a stir every few minutes.
Add the raisins, nuts and dried mango and coconut (if using).
Cook for a further 5 minutes. Taste and adjust the salt if necessary.
Serve piping hot with fresh basmati rice or Patak’s Naan Breads.