We’ve put together some of our favourite recipes here for you to try. Don’t forget to check back, because we’re always coming up with new ones. Feel free to share your own favourites with us too. We love inspiring people to try new things with curry.
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.
Decadent Slow cooked Leg of Lamb, Flavoured with Patak's Korma Spice Paste, yogurt and spices.
Arguably the most famous Indian dish in Britain, or even one of the most famous dishes of any type of cuisine - it came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Whatever its true origins, every time I take a mouthful of this deliciously creamy and flavoursome dish, it makes sense to me why it is so very beloved. This recipe makes it the classic way - marinating the chicken first and then cooking it in the curry sauce.
All of the Patak’s products you use in your kitchen started life right here in ours. Find out more about them below.
