Patak's Curry Pastes make excellent marinades, used on their own or blended 50:50 with plain yogurt. Marinate meat then bake, BBQ or grill.
Suggested Recipe: Creamy Chicken Korma
Serves 2
Ingredients:
1 tbsp Vegetable Oil
1 Medium Onion, Diced
60g - 1/5 jar Patak's Korma Curry Paste
250g Diced Chicken Breast
7 tbsp / 100ml Single Cream
3 tbsp Toasted Almonds (optional)
1tsp Fresh Chopped Coriander Leaf (optional)
100ml Water
Method:
1. In a medium sized pan, gently fry onions in oil until golden.
2. Stir in Patak's Korma Curry Paste add chicken and fry until sealed.
3. Add water, mix well and cover pan. Simmer on a low heat for 20mins.
4. Stir in single cream, serve garnished with toasted almonds and chopped coriander leaf (optional).
Serve garnished with chopped coriander leaf (optional).
Equally delicious with beef, chicken, lamb or prawns.
Paste Ingredients: Vegetable Oil, Water, Coriander (12%), Cumin (10%), Salt, Garlic, Finger, Spices, Turmeric, Chilli, Acetic Acid, Citric Acid.
May contain traces of peanut or tree nuts. |
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