Craving authentic indian flavor? how to make chicken korma with patak’s paste in just 30 minutes!
What To Know
- Bring to a simmer and cook for 5-7 minutes, or until the yogurt has thickened.
- For a richer flavor, marinate the chicken in the yogurt and curry paste for several hours or overnight.
- With this comprehensive guide, you now possess the culinary skills to create a delectable chicken korma that will tantalize your taste buds and transport you to the vibrant flavors of India.
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 aromatic and creamy curry is a culinary masterpiece that will transport your taste buds to the vibrant streets of India.
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 serrano pepper (or jalapeño), seeded and minced (optional)
- 1 tablespoon Patak’s Korma Curry Paste
- 1 cup plain yogurt
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
- Cilantro for garnish
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the chicken pieces with salt and pepper. Heat a large skillet or Dutch oven over medium heat. Add a drizzle of oil and sear the chicken until golden brown on all sides. Remove the chicken from the pan and set aside.
2. Sauté the Aromatics:
In the same pan used to sear the chicken, add the chopped onion and garlic. Sauté for 5-7 minutes, or until the onion is translucent. If desired, add the minced serrano pepper and sauté for an additional minute.
3. Add the Curry Paste:
Stir in the Patak’s Korma Curry Paste. Cook for 1-2 minutes, stirring constantly to release the flavors.
4. Incorporate the Yogurt:
Whisk the plain yogurt until smooth. Gradually add the yogurt to the curry paste mixture, stirring well. Bring to a simmer and cook for 5-7 minutes, or until the yogurt has thickened.
5. Add the Chicken Broth:
Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
6. Return the Chicken:
Add the seared chicken pieces back to the pan. Simmer for an additional 10-15 minutes, or until the chicken is cooked through.
7. Stir in the Heavy Cream:
Once the chicken is cooked, stir in the heavy cream. Bring to a simmer and cook for 2-3 minutes, or until the sauce has reached your desired consistency.
8. Season to Taste:
Add the ground cumin, coriander, turmeric powder, salt, and pepper to taste. Adjust the seasonings as needed.
9. Garnish and Serve:
Garnish the chicken korma with chopped cilantro and serve immediately with your favorite rice or naan bread.
Tips for Success:
- For a richer flavor, marinate the chicken in the yogurt and curry paste for several hours or overnight.
- If you don’t have heavy cream, you can substitute with coconut milk or evaporated milk.
- To make the korma spicier, add more serrano pepper or a pinch of cayenne pepper.
- Serve the korma with a side of raita (yogurt sauce) to balance the heat.
Variations:
- Add chopped vegetables such as carrots, peas, or bell peppers.
- Stir in cashews or almonds for a nutty crunch.
- Use different types of curry paste, such as tikka masala or vindaloo, for a different flavor profile.
How to Store Chicken Korma:
- Leftover chicken korma can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place the korma in a saucepan over medium heat and stir until warmed through.
Final Note:
With this comprehensive guide, you now possess the culinary skills to create a delectable chicken korma that will tantalize your taste buds and transport you to the vibrant flavors of India. Enjoy this aromatic and creamy dish with your loved ones and savor the authentic flavors of this classic Indian delicacy.
Top Questions Asked
Q: Can I use another brand of curry paste?
A: Yes, you can use any brand of korma curry paste you prefer. However, Patak’s is a popular and widely available brand known for its authentic Indian flavors.
Q: How can I make the korma vegan?
A: To make the korma vegan, replace the chicken with tofu or chickpeas. You can also substitute the yogurt with a plant-based yogurt alternative.
Q: What side dishes go well with chicken korma?
A: Chicken korma pairs well with a variety of side dishes, such as basmati rice, naan bread, paratha, or roti. You can also serve it with a side of raita or a fresh green salad.
