Chicken korma recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 374 calories / serving
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Chicken Korma NEW Land (h)

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.

See more Indian recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2tbsp oil
  • 1 medium onion
  • 2tbsp Patak’s Korma Paste
  • 1tsp garlic, chopped (optional)
  • 1tsp ginger, chopped (optional)
  • 250g diced chicken breast
  • 100ml double cream
  • ½tsp sugar (optional)
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  • Energy 1574kj 374kcal 19%
  • Fat 10.5g 15%
  • Saturates 6.7g 34%
  • Sugars 9.7g 1%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 40.4g Protein 27.5g Fibre 3.3g

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