The dish originates in the Northwest region of India but was perfected by the Mughal invaders. Their cooking techniques have been a wonderful inspiration to the cooking of Northern India.


  • 500 g chicken breast (skinned and cut into 2.5-4 cm (1-1½ in) cubes)
  • 1 tblsp vegetable oil
  • 200 g onions (finely chopped)
  • 100 g chopped tomatoes
  • 1 tblsp split coriander seeds
  • 2 bay leaves
  • 0.5 tsp fresh root ginger (grated)
  • 1 tsp garlic (chopped)
  • 3 tblsp fresh coriander (chopped)
  • 0.25 tsp ground turmeric
  • 2 tblsp patak's korma curry paste
  • 2 tblsp chopped cashew nuts
  • salt, to taste


  • In a wok or heavy based frying pan heat the oil and add the bay leaves, ground turmeric and coriander seeds.
  • When they sizzle add the onions.
  • Cook the onions until translucent and add the tomatoes.
  • Cook for 2-3 minutes.
  • Add the ginger, garlic and stir in Patak's Korma Curry Paste.
  • Stir and cook for 3 minutes.
  • Add the chicken.
  • Stir, cover and leave the masala to simmer for about 20-25 minutes.
  • Once the chicken is cooked through, stir in the cashew nuts and cook for a further 3 minutes.
  • Serve hot garnished with coriander.

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