Chicken korma: Difference between revisions
From Cookipedia
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|CookTime = 55 minutes | |CookTime = 55 minutes | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Random recipe review==== | |||
</span> | |||
''<span class="reviewTitle">There are better curry pastes</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="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
}} | }} | ||
Revision as of 14:53, 30 December 2021
| Chicken korma | |
|---|---|
Random recipe reviewThere are better curry pastes 2.5/5 Mae Ploy curry pastes, for instance/span> The Judge |
| 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 |
A mildly spiced creamy curry.
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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