Easy Chicken Korma
Ingredients
- 1 Tbsp vegetable oil
- 1 medium onion chopped
- 1 lb chicken breast cubed
- 1 jar Patak’s Korma Cooking Sauce (15 oz.)
- 1 tsp cracked black pepper
- 2 Tbsp fresh cilantro chopped
- 2 Tbsp sliced almonds toasted
- 9.9 oz. pkg Basmati rice microwavabe
Instructions
- In a medium skilled (no oil) over medium heat, toast almonds about 4-5 minutes. Make sure to move them around with a wooden spoon so they don't burn. Get to a golden brown and then transfer to a plate to cool.
- Heat the oil in a pan over medium heat, add the onions and sauté for 2 minutes.
- Stir in the chicken meat and sauté for a further 3 minutes.
- Shake the jar of Patak’s Korma Cooking Sauce, then pour and stir into the meat. Add the cracked black pepper, bring to the boil and then turn down to simmer for 20 – 25 minutes until the chicken is cooked through.
- Stir in half the cilantro.
- Prepare the rice.
- Serve hot, garnished with the remaining cilantro and toasted almonds over rice.
Notes
Options
- Can serve with warm naan bread.
- For vegetarian option can sub with grilled tofu instead of chicken.