• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 450g chicken breast, cubed
• 1 500g jar Patak’s Korma Cooking Sauce
• 2 tbsp cracked black pepper
• 2 tbsp fresh coriander, chopped
• 1 tbsp flaked almonds, toasted
1. Heat the oil in a pan, add the onions and fry for 2 minutes.
2.Stir in the chicken meat and fry for a further 3 minutes.
3.Shake the jar of Patak’s Korma Cooking Sauce, then stir into the meat. Add the cracked black pepper, bring to the boil and simmer for 20 – 25 minutes until the chicken is cooked through.
4.Stir in half the coriander.
5.Serve hot garnished with the remaining coriander and toasted almonds.
