Chicken makhani

A fruity and mildly spiced creamy curry

Chicken makhani

Patak's Korma Curry Paste
Servings:	Serves 4
Calories per serving:	721
Ready in:	1 hour
Prep. time:	5 minutes
Cook time:	55 minutes
Difficulty:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Not a bad curry, this. 4.3/5 Pretty easy to make too. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 medium onion (diced)
• 4 Chicken Breasts (cut into small chunks)
• Medium tin of Pineapple Chunks (drained)
• Handful of sultanas
• 4 teaspoons Pataks Korma Paste
• 500ml Creme fraiche

Method

1. Dice the onion and fry in a deep wok or frying pan until soft
2. Add the chicken and stir until sealed
3. Once chicken is sealed, add 4 heaped tablespoons of Pataks Korma Paste and stir until chicken and onion are thoroughly coated
4. Add the pineapple and sultanas and stir until coated well
5. Once thoroughly coated, add the Creme fraiche and stir until mixed well
6. Turn down to a low heat and simmer uncovered for 30-40 minutes until chicken is tender
7. The sauce will thicken - if it become too thick, add a small amount of cold water and stir thoroughly

Serving suggestions

Serve with Pilau rice or Naan bread

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