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Lemon Korma

Lemon Korma

A Korma is considered as one of the mildest curries you can get in restaurants in the UK, and it is hugely popular - especially with families. This version adds a twist of lemon, which gives a little bit of a zing to the coconut and mild spice flavours. Another fabulous meal for hectic weekday evenings.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 25 mins
Difficulty: Easy

Spiciness

Mild

If you like this recipe try these

Classic Chicken Korma

Chicken Pasanda


This recipe features

Ingredients

  • 2 tbsp vegetable oil
  • 450g chicken, diced
  • 150g onions, diced
  • 3 tbsp Patak's Korma Paste
  • 100ml single cream
  • 150ml water
  • juice of ½ lemon
  • 2 tbsp fresh coriander, chopped

Methods

  1. Heat the oil in a pan and fry the diced onions for 2 minutes.  Add the Patak's Korma Paste together with the diced chicken and fry for 3 minutes to seal the meat.
  2. Add the water, bring to the boil, cover and simmer for 15 minutes or until the chicken is cooked through.  Add the lemon juice, chopped coriander and cream and gently heat for a further 2 minutes.
  3. Serve with Patak's Rice and Naan Breads.

Complement this dish with these products:

Brinjal Pickle

Pappadums - Plain & Ready to Eat

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