Easy chicken korma magic: unleash the flavors of patak’s paste

Indulge in the tantalizing flavors of an authentic Indian dish with this comprehensive guide on how to make chicken korma with Patak’s paste. This flavorful paste, bursting with aromatic spices and herbs, will effortlessly transform your kitchen into an Indian haven.

Ingredients You’ll Need:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can coconut milk
• 1/2 cup Patak’s Korma Paste
• 1/2 cup plain yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 cup chopped fresh cilantro leaves

Step-by-Step Instructions:

1. Season the Chicken: In a large bowl, combine the chicken pieces with salt, turmeric, cumin, and coriander. Mix well to coat.

2. Sauté the Vegetables: Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened. Stir in the green and red bell peppers and continue cooking until tender.

3. Add the Tomatoes: Drain the diced tomatoes and add them to the skillet. Bring to a simmer and cook for 5 minutes, or until the tomatoes have softened.

4. Incorporate the Paste: Stir in the Patak’s Korma Paste and cook for 1 minute, or until fragrant.

5. Add the Yogurt: In a small bowl, whisk together the plain yogurt and a few tablespoons of the sauce from the skillet. Gradually add the yogurt mixture to the skillet, stirring constantly.

6. Simmer the Chicken: Add the seasoned chicken pieces to the skillet and stir to coat. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.

7. Add the Coconut Milk: Stir in the coconut milk and garam masala. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.

8. Garnish and Serve: Remove the skillet from the heat and stir in the chopped cilantro leaves. Serve the chicken korma with rice, naan bread, or your favorite sides.

Tips for a Perfect Korma:

• For a richer flavor, marinate the chicken in the yogurt-spice mixture for at least 30 minutes before cooking.
• Add a pinch of cayenne pepper or red chili flakes for a touch of heat.
• If the sauce becomes too thick, add a splash of water or additional coconut milk.
• Serve with a side of raita (yogurt sauce) to balance the flavors.

Variations on the Classic:

• Vegetable Korma: Omit the chicken and add your favorite vegetables, such as carrots, peas, or potatoes.
• Lamb Korma: Replace the chicken with lamb cubes for a more robust flavor.
• Spicy Korma: Add an extra 1/4 cup of Patak’s Korma Paste for a bolder spice level.
• Creamy Korma: Add 1/2 cup of heavy cream to the sauce for a richer, more decadent texture.

The Final Verdict:

With its aromatic blend of spices, tender chicken, and creamy coconut sauce, this chicken korma with Patak’s paste is sure to impress your taste buds. Whether you’re a seasoned home cook or a culinary novice, this recipe provides a foolproof method for creating a restaurant-quality dish in the comfort of your own kitchen.

FAQ:

• Can I use a different brand of korma paste?

Yes, but Patak’s Korma Paste is highly recommended for its authentic flavor and perfect balance of spices.

• Can I make this recipe in a slow cooker?

Yes, place all the ingredients in a slow cooker and cook on low for 6-8 hours, or until the chicken is tender.

• How do I store the leftovers?

Chicken korma can be stored in an airtight container in the refrigerator for up to 3 days.