Taste the magic of india: easy steps to perfect chicken korma with patak’s

Embark on a tantalizing culinary adventure as we delve into the art of creating a delectable chicken korma using Patak’s paste. This flavorful dish, a staple of Indian cuisine, is a symphony of aromatic spices and tender chicken that will tantalize your taste buds. With Patak’s paste, a renowned brand known for its authentic Indian flavors, you can effortlessly recreate this restaurant-quality dish in the comfort of your own kitchen.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup Patak’s Korma Paste
• 1 (14.5 ounce) can coconut milk
• 1 cup plain yogurt
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• Cilantro leaves for garnish

Step-by-Step Instructions:

1. Marinate the Chicken:

In a large bowl, combine the chicken pieces, onion, garlic, ginger, and Patak’s Korma Paste. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Sauté the Onion:

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

3. Add the Chicken:

Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

4. Pour in the Coconut Milk:

Stir in the coconut milk and bring to a simmer. Reduce heat to low and let simmer for 15 minutes, or until the chicken is cooked through.

5. Add the Yogurt:

Whisk together the yogurt and salt in a small bowl. Slowly add the yogurt mixture to the skillet, stirring constantly to prevent curdling.

6. Season to Taste:

Add the cayenne pepper, if desired, and adjust the salt to taste.

7. Garnish and Serve:

Sprinkle with chopped cilantro leaves and serve hot with naan bread, rice, or your favorite sides.

Enhance Your Korma with These Tips:

• For a richer flavor, use full-fat coconut milk.
• If you prefer a spicier korma, add more cayenne pepper or a pinch of chili flakes.
• To add a touch of sweetness, stir in a tablespoon of honey or maple syrup.
• If you don’t have yogurt on hand, use sour cream as a substitute.
• Experiment with different vegetables, such as bell peppers, carrots, or peas, to add color and texture to your korma.

What to Serve with Chicken Korma:

• Naan bread or roti
• Basmati rice
• Vegetable pulao
• Raita
• Mango chutney

Variations:

• Vegetable Korma: Omit the chicken and replace it with your favorite vegetables, such as cauliflower, carrots, and potatoes.
• Lamb Korma: Use lamb shoulder or leg meat instead of chicken.
• Prawn Korma: Use large prawns or shrimp instead of chicken.

Frequently Discussed Topics

Q: Can I use a different brand of korma paste?

A: Yes, but the flavor may vary slightly. Patak’s Korma Paste is a popular choice for its authentic Indian flavors.

Q: How can I make my korma thicker?

A: Add a cornstarch slurry (equal parts cornstarch and water) to the simmering sauce and stir until thickened.

Q: What is a good substitute for coconut milk?

A: You can use almond milk or cashew milk as a dairy-free alternative.

Q: How long does chicken korma last?

A: Properly stored in an airtight container in the refrigerator, chicken korma can last for up to 3 days.

Q: Can I freeze chicken korma?

A: Yes, you can freeze chicken korma for up to 3 months. Thaw overnight in the refrigerator before reheating.