One of the first dishes Meena Pathak developed - and always a favourite.


  • 3 tblsp vegetable oil
  • 1 large onion (finely chopped)
  • 2 bay leaves
  • 1 clove garlic (diced)
  • 4 green cardamom pods (bruised)
  • 3 tblsp fresh coriander (chopped)
  • 650 g chicken breast, skin removed and boneless (diced)
  • 4 tblsp patak's korma paste
  • 50 g tomatoes (chopped)
  • 1/2 tsp salt
  • 50 ml natural yoghurt
  • 2 tsp desiccated coconut


  • Heat the oil in a pan and add the onion and the bay leaves.
  • Cook until the onion begins to turn a light golden brown.
  • Add the garlic, green cardamom pods and half the coriander.
  • Add the diced chicken and allow to cook for about 5 minutes, until the meat is sealed.
  • Add the Korma paste and stir.
  • Cover with a lid and leave to cook for 4-5 minutes.
  • Stir in the tomatoes and salt.  Continue cooking for another 10-15 minutes or until the chicken is cooked through.
  • Stir in the cream and yoghurt and bring to a simmer.
  • Sprinkle over some desiccated coconut and garnish with the remaining coriander leaves.

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