This recipe calls for Korma Spice Paste
Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish.
Chicken Korma with Cranberries
A fab main dish, this is perfect for a Christmas menu, and is an absolutely delicious Korma. Very simple to make, this is a great main meal, and equally as appropriate for a special occasion as it is for everyday. The wonderful flavours of the Korma, combined with the sharp, tangy taste of the cranberries makes for a dish that is simply divine.
Ingredients
Serves 4 people
- 4 shallots, finely sliced
- 1x Patak’s Korma Paste Pot
- 5 tbsp plain thick yogurt
- 150ml chicken stock
- 4 chicken breast fillets
- 1 green pepper, deseeded and diced
- 2 tbsp dried cranberries
Method
- Preheat the oven to 180ºC/ Fan 160ºC/ 350ºF/ Gas Mark 4. In a large bowl, mix the shallots, Patak’s Korma Paste Pot, yogurt and chicken stock. Place the chicken fillets in a baking dish and pour over the korma sauce, stir to coat the chicken.
- Scatter over green peppers and the cranberries. Cover and bake for 35 - 40 minutes or until the chicken is tender and cooked through.
- Serve hot with warm Patak’s Naan Breads
-
Serves 4 people
- 4 shallots, finely sliced
- 1x Patak’s Korma Paste Pot
- 5 tbsp plain thick yogurt
- 150ml chicken stock
- 4 chicken breast fillets
- 1 green pepper, deseeded and diced
- 2 tbsp dried cranberries
-
- Preheat the oven to 180ºC/ Fan 160ºC/ 350ºF/ Gas Mark 4. In a large bowl, mix the shallots, Patak’s Korma Paste Pot, yogurt and chicken stock. Place the chicken fillets in a baking dish and pour over the korma sauce, stir to coat the chicken.
- Scatter over green peppers and the cranberries. Cover and bake for 35 - 40 minutes or until the chicken is tender and cooked through.
- Serve hot with warm Patak’s Naan Breads
