Flavorful, warm, lightly spiced and the perfect dinner for a beautiful (or even an rainy) day! Patak Korma Sauce is the perfect solution to a fast dinner that tastes as if you sweated over a stove all day long!
Patak Korma Sauce
There are a few choices for Patak Korma Sauce but it isn’t really confusing. I’ve tried several that are very good. Most recently, I used Patak’s Brand to cook a dinner for our family of 10 and everyone loved it.
Strangely enough, we found that it makes a nice mouthful with my Macaroni and Cheese (because no matter what we are having, I make some of that for the little ones).
You might also enjoy our Tikka Masala, if you like Patak Korma Sauce!
Here’s what a typical jar looks like
If you click this photo (or some others in this post) you can go through to Amazon to compare prices. It is an Amazon affiliate link and I am an Amazon affiliate and receive a commission if you purchase through this link (so, thank you very much! All proceeds are used in support of this website)
What is Patak Korma Sauce
Patak Korma Sauce sounds like a mystical sauce created by Disney to satisfy the deep tummy rumblings of a far away prince ( or princess), but it isn’t.
Korma Sauce is a classically made sauce from India with a tomato base and it includes spices like Garam Masala, Butter, Cream, Garlic, Yogurt, Onion, Peppers, Lemon, Ginger, Coriander, Salt and Cumin.
These ingredients are simmered together and chicken is added and then the sauce is served over rice.
Thankfully, with the recipe below, you only need a few items and even fewer minutes and everyone will think you are a genius international chef!
What to Serve with Korma Sauce
Really, a nice crispy salad is enjoyable but any other green veggie will work too like Asparagus or Peas.
Here’s What You’ll Need
- Chicken – I prefer to use boneless skinless chicken thighs because they are more flavorful and more forgiving about over cooking, but breast or tenderloins work too.
- Patak Korma Sauce Sauce Jar
- Rice
Here’s How It’s Done
- Brown the chicken over medium heat.
- Add the sauce and simmer
- Make your rice and then serve the sauce over the rice. It’s really that easy!
Special Equipment
You won’t need any special equipment but a nice stainless steel, non stick or enamel coated frying pan is a great for this job.
I have this Hexclad skillet and I love it. I’ve used it for several years and none of the surface is wearing off. It gets heavy use.
If you click this photo (or some others in this post) you can go through to Amazon to compare prices. It is an Amazon affiliate link and I am an Amazon affiliate and receive a commission if you purchase through this link (so, thank you very much! All proceeds are used in support of this website)
Substitutions
Chicken – If chicken isn’t your thing, no worries! You can use several substitutes here. Vegetables, turkey, Shrimp or Tofu also works but you may need to adjust your simmer time.
Patak Korma Sauce Jar – Technically, you really need the sauce to make the whole thing work.
Rice – You could get creative and serve this over a baked potato or even wide noodles and it would still be delicious even if it wasn’t traditional.
Tips and Tricks
- Use the cut of chicken you prefer most, but we really enjoy the boneless skinless thighs because they are so forgiving if you over cook them. They stay moist without getting over dry and stringy.
- For an added lovely kick, add a cup of cherry tomatoes cut in half and simmer for 15 minutes (add when you add the chicken).
- You can also add peas or green beans or carrots (or all three) for some beautiful color, flavor and nutrients to your dish.
- My family likes to add a dollop of sour cream or greek yogurt to the top.
- A handful of cilantro adds a ton of great flavor.
- A quick easy way to sneak some vegetables into your families meal is to add some mixed frozen vegetables to this dish when you add the chicken and then simmer for 15 minutes.
- Makes a terrific left over and somehow tastes even better on day 2 and 3!
Watch Sarah Make Tikka Masala Sauce Jar
Can You Give Me a Hand
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Patak Korma Sauce
Ingredients
- 1 Tbs vegetable oil
- 2 lb boneless skinless chicken cut into 1/2 inch pieces, thighs preferred, breast or tenderloin will work
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups cooked white rice
- 15 oz Patak Korma Sauce 1 jar
- 1 cup cherry tomatoes optional, cut in half
- 1/4 cup fresh cilantro chopped
- salt and pepper to taste
Instructions
- In a 10" skillet, heat 1 Tbs vegetable oil over medium high heat until oil is shimmery.
- Add the chicken pieces all at once and brown until the meat is no longer pink. Add the onion and garlic powder when browning the chicken.
- While the chicken is cooking prepare the rice.
- Add the sauce from the jar and the cherry tomatoes if you are using these. Rinse the jar with a few Tbs of water and shake well to remove any remaining sauce. Add this to the pan. Bring the sauce to a simmer.
- Simmer for 15 minutes. Add salt and pepper to taste.
- Serve the sauce over the rice and top with the fresh cilantro.
Notes
- Use the cut of chicken you prefer most, but we really enjoy the boneless skinless thighs because they are so forgiving if you over cook them. They stay moist without getting over dry and stringy.
- For an added lovely kick, add a cup of cherry tomatoes cut in half and simmer for 15 minutes (add when you add the chicken).
- You can also add peas or green beans or carrots (or all three) for some beautiful color, flavor and nutrients to your dish.
- My family likes to add a dollop of sour cream or greek yogurt to the top.
- A handful of cilantro adds a ton of great flavor.
- A quick easy way to sneak some vegetables into your families meal is to add some mixed frozen vegetables to this dish when you add the chicken and then simmer for 15 minutes.
- Makes a terrific left over and somehow tastes even better on day 2 and 3!
Wendi
Wednesday 1st of February 2023
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