Korma Paste

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Korma Paste P12

�2.20

ChickenKorma - Serves 2

This mild curry is a blend of sixteen spices and is traditionally eaten with rice and naan breads.
Serves 2

Heat level - Mild

Ingredients

60g Pataks Korma Curry Paste 290g
2 Tbsp Oil
85g Chopped Onion
225g Cubed Chicken
225ml Water30ml Plain Yogurt or Double Cream
Flaked Almonds to Serve

Method

Heat the oil and fry the onion until golden. Add the chicken and cook for 2 - 3 minutes to seal the meat. Add the Patak's Korma Paste and continue to cook for a further minute. Add the water, bring to the boil, cover and simmer until the meat is tender.

Remove from the heat and stir in the yogurt or cream. Gently heat through and serve garnished with the flaked almonds.

Kabuli Korma (Chicken Korma with black pepper)

Ingredients

2 tbsp. vegetable oil
1 medium onion, chopped
1 lb chicken, diced
1 jar Patak's Korma Cooking Sauce
2 tsp. cracked black pepper
2 tbsp. double cream
2 tbsp. fresh cilantro leaves, chopped
1 tbsp. flaked almonds, toasted

Method

Heat the oil in a pan. Add the onions and saut� for 2 minutes. Stir in the chicken and saut� for another 3 minutes until the meat is sealed. Shake the jar of Patak's Korma Cooking Sauce, then add to the meat. Add the cracked black pepper, bring to a boil then simmer for 20-25 minutes until the chicken is cooked through. Stir in the cream and half the cilantro. Serve on a bed of rice with naan bread, garnished with the remaining cilantro and toasted almonds.
Serves 4.