Chicken Korma with Cranberries

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper



All the health benefits of lean meat, plus the added goodness of savoury cranberry and Korma flavours.


  • 1 tbsp oil
  • 1 medium onion, finely sliced
  • 50ml water
  • 4 chicken breast fillets (whole)
  • 1 400ml jar of Patak's Korma Cooking Sauce
  • 1 green pepper, diced
  • 2 tbsp dried cranberries


  1. Preheat the oven to 180'C/350'F.
  2. Add 1 tablespoon of oil in a pan and sear the chicken fillets.
  3. Place the chicken fillets in a baking dish and pour over the korma sauce, stir to coat the chicken. Add water into the jar, shake and add it to the sauce.
  4. Scatter over sliced onions, diced green peppers, and cranberries. Cover and bake for 60-75 minutes or until the chicken is tender and cooked through.
  5. Serve hot with warm naan flatbreads.