Korma, Korma, Korma, Chameleon….

This is a really simple recipe! In all honesty, Patak’s® has done all the hard work with their korma sauce. I mixed it up a little by adding some additional seasoning and some vegetables, but this is by no means a personal masterpiece. With that said, it’s still delicious!

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Photo by Edoardo Colombo on Pexels.com

Basic Chicken Korma

cooked rice and curry food served on white plate


  • 24oz boneless skinless chicken breast, cut in chunks
  • 1 jar Patak’s® Korma sauce
  • 1 Tbsp garam masala (your choice of hot or sweet)*
  • 12oz frozen cauliflower**
  • 1 cup frozen peas with pearl onions
  • 1 tsp vegetable oil


  1. Heat oil in a large pot over medium heat. Add chicken breast and saute until lightly browned. Add garam masala and stir to evenly coat the chicken.
  2. Once the chicken is cooked through and the garam masala is aromatic, add jar of korma sauce and stir well. Either turn heat down to lowest heat or move to a crock pot and cook for 4-6 hours. In the last hour of cooking, add in cauliflower and peas and pearl onions. Stir them in and allow them to cook with the chicken for the last hour.

*In place of garam masala, you can add a tablespoon of your curry paste of choice. This will make the flavor more like a traditional curry than the mild korma.
**You can use any veggies you like in your curries. Just keep in mind that any changes you make will effect the nutrition.

NOTE: While writing this recipe up it occurred to me that this would be absolutely delicious with some paneer added. One of the most common dishes with paneer in it is either aloo paneer (potato and cheese) or palak paneer (spinach and cheese). And while paneer isn’t usually added to korma, I think it would be delicious and a nice little addition to the protein!

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