Chicken korma

A mildly spiced creamy curry.

Chicken korma

Patak's Korma Curry Paste
Servings:	Serves 4
Calories per serving:	663
Ready in:	1 hour
Prep. time:	5 minutes
Cook time:	55 minutes
Difficulty:
Recipe author:	Chef
First published:	12th April 2013

Best recipe review There are better curry pastes 2.5/5 Mae Ploy curry pastes, for instance The Judge

Ingredients

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

• 1 medium onion (diced)
• 4 Chicken Breasts (cut into small chunks)
• 4 Tablespoons of Patak's 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 Patak's Korma Paste and stir until chicken and onion are thoroughly coated
4. Once thoroughly coated, add the Creme Fraiche and stir until mixed well
5. Turn down to a low heat and simmer uncovered for 30-40 minutes until chicken is tender
6. The sauce will thicken - if it becomes 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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