Chicken Korma Curry with Tilda Coconut Steamed Basmati Rice

#quickrecipe: dinner’s sorted with our NEW Korma Paste Pots and Tilda’s Coconut Basmati Rice; the ultimate dream team. Save on time, but don’t compromise on flavour.

Spice Level
Total Time


Serves 2

1 tbsp oil

1 onion

1 Patak’s Korma Paste Pot

300 g chicken

200 ml coconut milk

25 ml thickened cream

1 tsp sugar

1 tsp finely chopped ginger (optional)

1 tsp finely chopped garlic (optional)


  1. Heat 1 tbsp oil in a pan and add the diced onion, fry until soft. For added flavour, stir in the chopped ginger and garlic.
  2. Add Patak’s Korma Paste Pot and 50 ml water, cook until the water has evaporated.
  3. Add diced chicken, cook until seared.
  4. Add the coconut milk, thickened cream, and 1 tsp sugar, simmer uncovered until the chicken is cooked (approx. 15 mins).
  5. Squeeze the Tilda Coconut Steamed Basmati Pouch and tear the corner in 2cm. Heat for 2 mins on 800W. Once heated remove from pouch and fluff up the rice with a fork.