Chicken Korma
A serving of the delicious Chicken Korma.
Recipe Details
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
On the table: 30 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, sliced
- ¼ cup Patak's Korma Curry Paste
- 600g chicken thigh fillets, fat trimmed, sliced
- 165ml can coconut cream
- Basmati rice, toasted flaked almonds, coriander, and pappadums for serving
Cooking Instructions
- Heat oil in a large saucepan, add onion and cook, stirring, until onion is soft. Add korma curry paste and cook until fragrant.
- Add chicken and cook, stirring, until chicken is sealed all over.
- Stir in coconut cream and ½ cup water. Simmer, uncovered, for 15 minutes or until chicken is tender. Serve with rice, almonds, coriander and pappadums.
Tips
- Try adding 1 ½ cups chopped orange sweet potato with the chicken and 100g green beans towards the end of cooking time.
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Patak's pastes are great for making curries. They're also an ideal ingredient to add taste and variety to everday meals.
Creating restaurant quality Korma is easy with Patak's paste. With Patak's perfect blend of spices and herbs all you need to do is follow 3 easy steps.
