Patak's Chicken Korma 🇮🇳

I don't usually name a curry after the brand of the curry paste I use, but Patak's deserves a mentioning.  I like their products and have been using them for years.  A little research tells me that the British company which supplies the world over with their special blend of curry paste, sauces and spices has humble beginnings.  Founded in 1958 by an Indian couple who arrived in the country penniless as refugees, it is a rags to riches story.  Saucy chicken korma is a curry that is children friendly as it is not spicy at all.  You just need to fry off some aromatics with the paste before adding the chicken and a tin of good quality coconut milk.  I skip the thickened cream some recipes call for and toss in a chopped green capsicum instead for a lighter version. Garnish the dish with red onion rings and coriander.  (For another recipe using the korma paste, see lamb meatballs in mild korma sauce.)

Serves 4

INGREDIENTS

• 500g / 1lb 2oz skinless, boneless chicken breast, sliced into big chunks
• 1 large medium, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons fresh ginger, finely chopped
• 1 medium green capsicum, deseeded and diced
• 1 tablespoon vegetable oil 
• 150g / 5½oz Patak's korma paste (about half a jar)
• 270ml / 9fl oz coconut milk
• ⅓ cup water
• ½ small red onion, sliced into rings, for garnishing
• a handful of coriander leaves, for garnishing

METHOD

1. Heat oil in a large saucepan over medium heat.  Add onions and sauté for 2 minutes.  Add ginger and garlic and sauté for 1 minute longer or until the onions are softened.  
2. Add the korma paste and cook for 1-2 minutes, stirring.  Reduce the heat slightly if the paste is starting to burn.
3. Add the chicken.  Turn the pieces around in the pan to seal and coat with the paste, about 2 minutes.
4. Stir in the capsicum, coconut milk and water.  Bring it to a boil.
5. Reduce the heat to simmer and cook, uncovered, for about 20 minutes or until the chicken is just cooked and the sauce is of desired consistency.
6. Garnish with red onion rings and coriander leaves.  Serve with rice or roti.

Notes:

• You can substitute Patak's with another quality brand of curry paste.
• Use your own discretion when adding water to the curry depending on the thickness of the paste and the coconut milk you use.