5m
prep time
20m
total time
Easy
level
10
ingredients
This Patak’s Korma recipe is the definitive "Quick Add" meal bundle for those nights when you want a mild, aromatic curry without the long simmer. Known for its delicate balance of coconut and sweet spices, this version allows you to build layers of flavour using the classic back-of-pack method
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 5-6 minutes until golden and soft. Stir in the ginger and cook for another minute until fragrant.
Step 2
Add the Patak’s Korma Spice Paste to the pan. Sizzle the paste for 2 minutes. Add your diced chicken (or vegetables) and stir well to coat every piece in the paste, browning the outside.
Step 3
Pour in the coconut milk and stir until the sauce is smooth. Bring to a gentle simmer for 15 minutes. Once the meat or veg is cooked through, "ripple" the double cream into the sauce for that signature velvety Korma texture.
Step 4
Remove from the heat and serve with fluffy rice, cooked according toth pack instructions. To turn this into a true feast, serve your Korma alongside Patak’s Pappadums: Perfect for dipping into a side of sweet Mango Chutney.
- Ingredients
- Based on 2 servings
-
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L -
1 Onion, diced 1 x Sainsbury's Onions Loose -
1 tbsp Ginger, or ginger paste 1 x Sainsbury's Ginger 100g -
1 x 70g pot Pataks Korma Paste 1 x Patak's Korma Paste Pots 2 x 70g -
2 Chicken Breasts, diced 1 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets -
200ml Coconut Milk 1 x Blue Dragon Coconut Milk 400ml -
30ml Double Cream 1 x Sainsbury's British Double Cream 150ml -
220g Cooked Basmati Rice 1 x Ben's Original Classic Basmati Microwave Rice 220g -
65g Patak's Pappadums 1 x Patak's Mango Chutney Flavour Mini Pappadums 65g -
2 tbsp Mango Chutney, to serve 1 x Patak's Mango Chutney 210g
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