This recipe calls for Korma Cooking Sauce
A cream and coconut based sauce with aromatic spices.
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.
Ingredients
Serves 4 people
- 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
Method
- 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.
-
Serves 4 people
- 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
-
- 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.
