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Chicken Korma with Cranberries

A fab main dish, this is perfect for a Chritmas 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.

1 out of 3 Difficulty
1 out of 3 spice levels Mild
45 mins Preparation

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

  1. 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.
  2. Scatter over green peppers and the cranberries. Cover and bake for 35 - 40 minutes or until the chicken is tender and cooked through.
  3. 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
    1. 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.
    2. Scatter over green peppers and the cranberries. Cover and bake for 35 - 40 minutes or until the chicken is tender and cooked through.
    3. Serve hot with warm Patak’s Naan Breads