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Easy Patak Korma Sauce recipe photo

Patak Korma Sauce

This Patak Korma Sauce is a game-changer! A quick and flavorful curry that transforms your dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil used for sautéing the chicken
  • 2 pounds boneless skinless chicken thighs preferred
  • 1 teaspoon onion powder adds depth of flavor
  • 1 teaspoon garlic powder enhances savory notes
  • 2 cups cooked white rice the perfect base
  • 15 oz Patak Korma Sauce the star of the show
  • 1 cup cherry tomatoes optional, for color and freshness
  • ½ cup fresh cilantro chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving dishes

Method
 

  1. Heat the oil in a large skillet over medium heat.
  2. Add the chicken pieces and sprinkle with onion and garlic powder. Sauté until browned and cooked through, about 7-10 minutes.
  3. Pour in the Korma Sauce and stir well to coat the chicken.
  4. Let the mixture simmer on low heat for about 5 minutes.
  5. Prepare the cooked rice according to package instructions.
  6. If using, add the cherry tomatoes to the skillet and stir gently.
  7. Serve the chicken korma over the rice and garnish with cilantro. Season with salt and pepper to taste.

Notes

  • Feel free to add seasonal vegetables like bell peppers or zucchini.
  • For a vegetarian version, substitute chicken with tofu or chickpeas.
  • Store leftovers in an airtight container for up to 3 days.