Patak's Korma Spice Paste 290g

Chicken Korma Recipe:

• Take 2 tbsp of oil in a pan, heat up, 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 fresh chopped coriander and serve with rice and naan. 

Note: For a thicker indulgent Korma, try adding 50g of creamed coconut with the double cream.

Water, Ground Spices (12%) [Coriander (4%), Turmeric, Spices, Paprika, Cumin, Fenugreek], Rapeseed Oil (11%), Sugar, Concentrated Tomato Purée (5%), Salt, Maize Flour, Ginger Purée, Garlic Purée, Desiccated Coconut (3%), Acid (Acetic Acid), Dried Onion, MUSTARD Powder, Dried Coriander Leaf