Suggested Recipe: Creamy Chicken Korma
Ingredients: 1 tbsp Vegetable Oil
1 Medium Onion, Diced
60g Patak’s Korma Curry Paste
250g Diced Chicken Breast
100ml Single Cream
3 tbsp Toasted Almonds (optional)
1tsp Fresh Chopped Coriander Leaf (optional)
In a medium sized pan, gently fry onions in oil until golden.
Stir in Patak’s Korma Curry Paste add chicken and fry until sealed.
Add water, mix well and cover pan. Simmer on a low heat for 20mins.
Stir in single cream, serve garnished with toasted almonds and chopped coriander leaf (optional).
Serve garnished with chopped coriander leaf (optional).
Equally delicious with beef, chicken, lamb or prawns.
Meena Pathak’s Tip: For a Royal Korma, replace the single cream with coconut cream/milkand add 3 whole cardamon pods during cooking.
|Ingredients: Water, Desiccated Coconut (10%), Vegetable Oil, Sugar, Concentrated Tomato Purée (6%), Ginger, Coriander (4%), Cumin, Salt, Acetic Acid, Turmeric, Garlic, Paprika, Maize Flour, Spices (contains Mustard), Lactic Acid, Dried Coriander Leaf.
This product contains mustard and may contain traces of peanut or tree nuts.
Suitable for vegetarians and free from artificial colours and flavours.
It is important that this product is not consumed uncooked.