Easy And Delicious Chicken Korma Recipe With Patak’s Paste – How To Make It At Home

Indulge in the aromatic and flavorful journey of creating an authentic Chicken Korma with the convenience of Patak’s Paste. This blog post will provide a step-by-step guide, guiding you through the process of crafting this delectable dish that will tantalize your taste buds.

Ingredients:

• 1 boneless, skinless chicken breast, cut into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)
• 1 can (14 ounces) Patak’s Korma Paste
• 1 cup coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Chicken: Season the chicken with salt and pepper.
2. Sauté the Aromatics: Heat a large skillet or Dutch oven over medium heat. Add the onion and sauté until softened. Stir in the garlic and ginger and cook for an additional minute.
3. Add the Spices: Sprinkle the cumin, coriander, turmeric, and red chili powder (if using) over the aromatics. Stir well to combine and cook for 30 seconds, or until fragrant.
4. Incorporate the Paste: Add the Patak’s Korma Paste to the skillet and stir to coat the chicken and vegetables.
5. Add the Liquids: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer and reduce heat to low.
6. Simmer the Korma: Cover the skillet and simmer for 20-25 minutes, or until the chicken is cooked through.
7. Adjust Seasonings: Taste the korma and adjust seasonings as needed. Add more salt, pepper, or red chili powder to your preference.
8. Garnish and Serve: Remove the skillet from the heat and stir in fresh cilantro for garnish. Serve immediately with rice, naan, or roti.

Tips for a Perfect Chicken Korma:

• For a richer flavor, use full-fat coconut milk.
• If you don’t have coconut milk, you can substitute with plain yogurt or heavy cream.
• Add a few tablespoons of chopped cashews or almonds for extra crunch.
• For a spicier korma, increase the amount of red chili powder.
• Serve the korma with a side of raita (yogurt-based condiment) to balance the flavors.

Health Benefits of Chicken Korma:

• Chicken is a lean protein source, providing essential amino acids.
• Coconut milk is a good source of healthy fats and minerals.
• Spices used in korma, such as turmeric and cumin, have antioxidant and anti-inflammatory properties.

Variations:

• Vegetable Korma: Replace the chicken with your favorite vegetables, such as potatoes, carrots, and peas.
• Lamb Korma: Use boneless, skinless lamb instead of chicken.
• Shrimp Korma: Use peeled and deveined shrimp instead of chicken.

Conclusion:

With this step-by-step guide and a few simple ingredients, you can effortlessly create an authentic and flavorful Chicken Korma using Patak’s Paste. Experiment with variations and adjust the flavors to your liking. Enjoy the aroma and taste of this classic Indian dish in the comfort of your own home.

FAQ:

Q: Can I use other brands of korma paste?
A: Yes, but the flavor may vary slightly. Patak’s Paste is a popular choice due to its authentic flavor and wide availability.

Q: How long can I store leftover korma?
A: Leftover korma can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I make korma in a slow cooker?
A: Yes, you can cook korma in a slow cooker on low heat for 4-6 hours. Make sure to add the chicken and vegetables towards the end of the cooking time to prevent overcooking.

Q: What is the difference between chicken korma and chicken tikka masala?
A: Chicken korma is a creamy and mild dish, while chicken tikka masala is a tomato-based dish with a more tangy flavor.

Q: How do I make korma less spicy?
A: Reduce or omit the amount of red chili powder used. You can also add a dollop of plain yogurt or cream to balance the heat.