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Creamy Chicken Korma

Ingredients

  • 1 jar Patak’s Korma Sauce
  • 1 pack Tilda’s Pure Basmati Rice
  • 1 pack Heritage chicken fillets, cut into small chunks
  • 1 onion, diced
  • A little Heritage Virgin Olive Oil
  • 2 garlic cloves, diced
  • 1 yellow pepper, diced
  • A little coriander
  • A little chilli powder

Method

  1. Pop your Heritage Virgin Olive Oil into a deep pan, along with the chicken chunks, and fry on a medium heat for 10 - 12 minutes until the chicken is white and cooked through.
  2. Contribute the diced onion, garlic cloves and yellow pepper, and fry for a further 3 - 5 minutes until they’ve softened and are browning.
  3. Contribute your Patak’s Korma Sauce and herbs and cover with lid, cooking on low heat until hot and aromatic.
  4. While the ingredients are cooking together, boil your kettle and pour into a saucepan along with your pack of Tilda’s Basmati Rice. Boil for 5 - 10 minutes until the rice is soft.
  5. Serve up the rice and korma together (or in separate bowls!) and enjoy!


Top tip: We think our Chicken Korma goes especially good with Heritage Garlic and Coriander Naan Breads. Just pop them in the oven 10 minutes before serving up. Yummy. 

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