Chicken Korma


Ingredients (10 portions)

Amount Measure Name
400 g400gKnorr Patak's Korma Concentrated Sauce 1.1L 
400 ml400mlWater cold
400 g400gOnions diced
400 g400gButton mushrooms thinly sliced
200 g200gGreen peppers thinly sliced
200 g200gSpinach washed & drained
600 g600gChicken thigh, skinless & boneless diced & cut into strips
200 g200gTinned tomatoes
5 g5gCoriander, chopped

Our products used in this recipe


Advanced Preparation.
Pre heat an oven to 180ºC (375ºF) gas 5. Warm the serving plates. Prepare ingredients as above.

Method - Oven
1. Place chicken, onions, mushrooms and peppers into a gastronom insert and bake in oven for 10
2. Make up the sauce as per manufactures instructions.
3. Decant the sauce and tomatoes into the gastronom and cover with foil or a lid.
4. Place into the oven and cook for 30 minutes or until thoroughly cooked.
5. Add the spinach and serve in a warmed serving dish and garnish with the coriander.

Service Hint
Serve with KNORR Long Grain Rice cooked in KNORR Vegetable Bouillon
Handy hint
Pork or prawns could be used instead of the chicken also the vegetable mix can be changed with

Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced

Reference Intakes for Adults

Each Serving of Chicken Korma contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-136475 recipe code: R0035194
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr