Chicken korma: Difference between revisions
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|description=A mildly spiced creamy curry | |description=A mildly spiced creamy curry | ||
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<!-- /seo --> | <!-- /seo -->A mildly spiced creamy curry. | ||
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|TotalCalories = 2655 | |TotalCalories = 2655 | ||
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|CookTime = 55 minutes | |CookTime = 55 minutes | ||
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''<span class="reviewTitle">There are better curry pastes</span>'' | ''<span class="reviewTitle">There are better curry pastes</span>'' | ||
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2.5</span>/5</span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2.5</span>/5</span> | ||
<span class="reviewDesc">Mae Ploy curry pastes, for instance/span> | <span class="reviewDesc">Mae Ploy curry pastes, for instance</span> | ||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | ||
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[[Category:Pan fried]][[Category:Boiled or simmered]] | [[Category:Pan fried]][[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/onion|#onion]] [[Special:Search/chickenkorma|#chickenkorma]] [[Special:Search/wok|#wok]] [[Special:Search/simmer|#simmer]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/sauce|#sauce]] [[Special:Search/dice|#dice]] [[Special:Search/pilaurice|#pilaurice]] [[Special:Search/fry|#fry]] [[Special:Search/naanbread|#naanbread]] | ||
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Latest revision as of 08:36, 31 January 2023
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 reviewThere are better curry pastes 2.5/5 Mae Ploy curry pastes, for instance |
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
- Dice the onion and fry in a deep wok or frying pan until soft
- Add the chicken and stir until sealed
- Once chicken is sealed, add 4 heaped tablespoons of Patak's Korma Paste and stir until chicken and onion are thoroughly coated
- Once thoroughly coated, add the Creme Fraiche and stir until mixed well
- Turn down to a low heat and simmer uncovered for 30-40 minutes until chicken is tender
- 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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