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Classic Chicken Korma

Chicken Korma is one of the most popular dishes in Britain, and is one of the mildest of the Indian curries - making it popular with kids and people who don't like too much spiciness in their food. This classic Chicken Korma recipe uses Patak's Spice Paste - which is a delicate blend of spices with coconut - along with a rich blend of other wonderful flavours and is sure to be a hit with the whole family.

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

Ingredients

Serves 4 people

  • 2tbsp oil
  • 1 medium onion
  • 1/2 jar of Patak’s Korma Spice Paste
  • 1 can/400ml coconut milk
  • 50ml water
  • 1tsp garlic & ginger chopped (optional)
  • 500g diced chicken breast
  • 50ml double cream
  • 1 tsp sugar (optional )

Method

  1. Heat oil in a med saucepan.
  2. Add onion cook until soft.
  3. Add Patak’s Korma Spice Paste, ginger and garlic. Stir occasionally, until reduced and thickened.
  4. Add 50ml water, bring to the boil, cover, cook for 5 minutes.
  5. Add chicken and fry until sealed.
  6. Add coconut milk, double cream and a pinch of sugar (optional)
  7. Simmer for 15 minutes.
  8. Garnish with fresh chopped coriander or toasted coconut flakes/chips.

  • Serves 4 people

    • 2tbsp oil
    • 1 medium onion
    • 1/2 jar of Patak’s Korma Spice Paste
    • 1 can/400ml coconut milk
    • 50ml water
    • 1tsp garlic & ginger chopped (optional)
    • 500g diced chicken breast
    • 50ml double cream
    • 1 tsp sugar (optional )
    1. Heat oil in a med saucepan.
    2. Add onion cook until soft.
    3. Add Patak’s Korma Spice Paste, ginger and garlic. Stir occasionally, until reduced and thickened.
    4. Add 50ml water, bring to the boil, cover, cook for 5 minutes.
    5. Add chicken and fry until sealed.
    6. Add coconut milk, double cream and a pinch of sugar (optional)
    7. Simmer for 15 minutes.
    8. Garnish with fresh chopped coriander or toasted coconut flakes/chips.

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