* 1 medium onion (diced)
* 4 Chicken Breasts (cut into small chunks)
* 4 Tablespoons of Patak's Korma Paste
* 500ml Creme fraiche

===Method===
* Dice the onion and fry in a deep wok or frying pan until soft
* Add the chicken and stir until sealed
* Once chicken is sealed, add 4 heaped tablespoons of Patak's Korma Paste and stir until chicken and onion are thoroughly coated
* Once thoroughly coated, add the Creme Fraiche and stir until mixed well
* Turn down to a low heat and simmer uncovered for 30-40 minutes until chicken is tender
* The sauce will thicken - if it becomes too thick, add a small amount of cold water and stir thoroughly

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