Unveiled: the secret to restaurant-style chicken korma with patak’s paste

Embark on a culinary adventure with this tantalizing chicken korma recipe using Patak’s paste. As the aroma of fragrant spices fills the air, prepare to savor a dish that will transport your taste buds to a realm of culinary indulgence.

Ingredients: A Symphony of Flavors

• 1 boneless, skinless chicken breast (about 1 pound)
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon Patak’s Korma Paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 cup low-sodium chicken broth
• 1/4 cup plain yogurt
• 1/4 cup heavy cream
• 1 tablespoon chopped fresh cilantro
• Salt and black pepper to taste

Method: A Culinary Masterpiece

1. Prepare the Chicken: Season the chicken breast with salt and pepper, then cut it into bite-sized pieces.
2. Sauté the Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute.
3. Introduce the Spices: Add the Patak’s Korma Paste, cumin, coriander, and turmeric to the skillet. Cook for 2-3 minutes, stirring constantly to release the aromas.
4. Add the Chicken: Stir in the chicken pieces and cook until they are browned on all sides.
5. Simmer in Broth: Pour in the chicken broth and bring to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.
6. Enrich with Yogurt and Cream: Whisk together the yogurt and heavy cream in a small bowl. Add to the skillet and stir to combine.
7. Season and Garnish: Season the korma with salt and pepper to taste. Stir in the chopped cilantro and serve with your favorite sides.

Sides that Complement the Korma

• Basmati rice
• Naan bread
• Raita
• Chutney

Variations: A Canvas for Customization

• Vegetarian Korma: Substitute tofu or vegetables for the chicken.
• Spicy Korma: Add a pinch of cayenne pepper or red chili flakes to the spice blend.
• Thai-Inspired Korma: Add lemongrass, galangal, and coconut milk to the recipe.

Tips for Perfection

• Use high-quality Patak’s Korma Paste for the best flavor.
• Do not overcook the chicken, as it will become tough.
• Adjust the amount of salt and pepper to your taste.
• Serve the korma hot for maximum enjoyment.

Unlocking the Secrets of Patak’s Korma Paste

Patak’s Korma Paste is a culinary treasure that encapsulates the essence of Indian cuisine. It is a blend of aromatic spices such as cumin, coriander, turmeric, fenugreek, and paprika, creating a rich and flavorful base for any korma dish.

Culinary Inspiration: A World of Flavors

Indulge in culinary adventures with other recipes that feature the versatility of Patak’s Korma Paste:

• Korma Curry with Shrimp
• Korma-Spiced Chicken Skewers
• Vegetable Korma Stir-Fry

Beyond the Recipe: A Culinary Journey

Explore the diverse world of Indian cuisine with these additional resources:

• Indian Cooking Classes
• Indian Cookbook Recommendations
• Indian Food Festivals

Frequently Asked Questions

Q: Can I use other brands of korma paste?
A: While Patak’s Korma Paste is highly recommended, other brands may be used. However, the flavor and consistency may vary.

Q: How do I store leftover chicken korma?
A: Store leftover korma in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Q: What are the nutritional benefits of chicken korma?
A: Chicken korma is a good source of protein, vitamins, and minerals. It is also relatively low in calories and fat.