Chicken Korma

Patak's® Korma Cooking Sauce takes the fuss out of preparing a perfect Korma dish every time. Korma is a classic creamy Indian dish; the word "Korma" literally means "to braise". Just brown the meat, add the sauce and simmer. Simmering the meat in the sauce blends the flavors and brings out the taste of the dish.
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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1 pound boneless skinless chicken

2 tablespoons vegetable oil

1/2 cup finely chopped onion

1 teaspoon grated fresh ginger

1 to 2 cloves garlic, finely chopped

1 jar (15 ounces) Patak's® Korma Curry Cooking Sauce

1/4 cup chopped roasted cashews for garnish


  1. Dice chicken into 3/4-inch pieces. Set aside.
  2. Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes.
  3. Stir in the simmer sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally.
  4. Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.
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