Patak Korma Sauce
This Patak Korma Sauce is rich, creamy, and bursting with flavor! Perfect for a comforting meal that's easy to prepare.
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless skinless chicken, cut into 1-inch pieces (thighs preferred, but breast or tenderloin will work)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups cooked white rice
- 15 oz Patak Korma Sauce (1 jar)
- 1 cup cherry tomatoes (optional, cut in half)
- ½ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Start by cutting your boneless skinless chicken into 1-inch pieces for even cooking.
- In a bowl, sprinkle the chicken pieces with onion powder, garlic powder, salt, and pepper. Toss to coat.
- In a large skillet over medium heat, add the vegetable oil and heat until shimmering.
- Add the seasoned chicken to the skillet in a single layer. Cook for about 6-8 minutes, stirring occasionally, until browned and cooked through.
- Reduce heat to low and pour in the entire jar of Patak Korma Sauce. Stir to combine and coat the chicken.
- If using, add the cherry tomatoes and simmer for another 5-7 minutes to meld flavors.
- Serve the chicken Korma over cooked white rice and garnish with fresh cilantro.
Equipment
- Large skillet or frying pan
- Wooden Spoon or Spatula
- Cutting board and knife
- Measuring cups and spoons
- Serving Dishes
Notes
- Marinate the chicken in spices a few hours in advance for deeper flavor.
- Cooked chicken and sauce can be stored in the refrigerator for up to 3 days.
- The Korma sauce can be frozen for up to 3 months; thaw overnight in the fridge before reheating.