Heat oil in a med saucepan. Add onion cook until soft. Add Patak’s Korma Paste, 100ml of water, ginger and garlic. Stir occasionally, until reduced and thickened.
Add chicken and fry until sealed. Add 100ml water, bring to the boil, cover, cook for 5 minutes until the meat is cooked through with no pink showing. Add double cream and a pinch of sugar (optional). Simmer for 4 minutes.
Garnish with fresh chopped coriander, toasted coconut flakes or chips.
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