Ingredients: water, ground spices 12% [voriander 4%, turmeric, spices, paprika, cumin, fenugreek], rapeseed oil11%, sugar, concentrated tomato puree 5%, salt, maize flour, ginger puree, garlic puree, desiccated coconut, 3%, acid (acetic acid), dried onion, mustard powder, dried coriander leaf. may contain peanuts and nuts.
Allergen information: mustard.
- no artificial
no artificial flavors
Preparation: Chicken korma recipe. serves 4
- Heat 2 tbsp of oil in a pan and add 1 medium diced onion, fry until soft.
- Add 1 tsp finely chopped ginger, and 1/2 a jar of Patak's Korma spice paste, cook for 1-2 minutes. Add 50mL of water, cook until the water has evaporated.
- Add 500g diced chicken, cook until sealed. Add 1 can /400mL coconut milk, 50mL double cream and 1 tsp sugar, simmer uncovered until the chicken is cooked (approx. 15 minutes).
- Season to taste, garnish with freshly chopped coriander and serve with rice and naan.