Patak Korma Sauce
This Patak Korma Sauce is a flavor explosion! Rich, creamy, and ready in under 30 minutes, it's perfect for a quick, satisfying meal.
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil for sautéing the chicken
- 2 pounds boneless, skinless chicken cut into 1-inch pieces
- 1 teaspoon onion powder adds depth and sweetness
- 1 teaspoon garlic powder for essential garlic flavor
- 2 cups cooked white rice the perfect base for the sauce
- 15 oz Patak Korma Sauce the star of the show!
- 1 cup cherry tomatoes optional, adds a fresh burst of flavor
- ½ cup fresh cilantro chopped, for garnish
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the boneless, skinless chicken pieces. Season with onion powder, garlic powder, salt, and pepper. Sauté until the chicken is golden brown and cooked through, about 8-10 minutes.
- Pour the entire jar of Patak Korma Sauce over the cooked chicken. Stir well to coat the chicken in the sauce. Bring to a gentle simmer and let it cook for an additional 5-7 minutes, allowing the flavors to meld together beautifully.
- If you’re using cherry tomatoes, add them to the skillet during the last 3 minutes of cooking to soften slightly while retaining their vibrant flavor.
- Serve the Korma chicken over a bed of cooked white rice. Garnish with freshly chopped cilantro for a burst of color and freshness.
Equipment
- Large skillet or pan
- Wooden Spoon
- Measuring spoons
- Knife and cutting board
- Serving dish
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled Korma chicken for up to 3 months in a freezer-safe container.
- Thaw overnight in the refrigerator and reheat on low heat, adding a splash of water or broth if needed.