Chicken Korma (Kabuli Korma)

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 1 jar Patak's Korma Cooking Sauce
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 lb chicken, diced
  • 2 tsp cracked black pepper
  • 2 tbsp double cream
  • 2 tbsp fresh cilantro leaves, chopped
  • 1 tbsp flaked almonds, toasted


  1. Heat the oil in a pan. Add the onions and sauté for 2 minutes.
  2. Stir in the chicken and sauté for another 3 minutes until the meat is sealed.
  3. Shake the jar of Patak's Korma Cooking Sauce, then add to the meat.
  4. Add the cracked black pepper, bring to a boil then simmer for 20-25 minutes until the chicken is cooked through.
  5. Stir in the cream and half the cilantro.
  6. Serve on a bed of rice with naan bread, garnished with the remaining cilantro and toasted almonds.