Following my 5 out of 5 review which I gave Patak's Pasanda cooking sauce I decided to try another in the tasty Patak's range. This time the Korma Sauce which is also mild and creamy. Just how I like my curries and very simple to use
This is similar in appearance to the Pasanda sauce being a light mustard in colour and comes in a glass jar which holds 450g of the tasty sauce. The labeling is colourful, bright purple and pink with “Patak's Original” displayed on the front and “Korma”, with a description of the sauce appearing below. “ A rich creamy coconut sauce with delicately balanced aromatic spices.”
On the reverse of the jar are the instructions which really could not be easier, this amount serves 4:-
Heat 1 tbsp of oil in a large pan.
Add 4 diced medium sized chicken breasts and stir fry the meat until sealed and browned. About 5 minutes. (You can use prawns or lamb if you like and add your choice of veg too. I have used onions and mushrooms which were very successful.
Pour over the jar of sauce and simmer for 15 minutes, stirring occasionally.
How easy is that?
Once the lid of the jar is open you can smell the spices and creamy coconut. The sauce is thick and I scrape out the jar with a spoon and occasionally add a splash of water to the jar and whizz it round to get every last bit out. Patak's do stress that once opened the contents must be used immediately so do not keep any back. There is ample for four people. I stir the curry once or twice but after that there is really nothing else to do.
The result is a creamy, tasty chicken curry for a minimum of effort. You can taste the spices and coconut and the consistency is rich and thick, just right. Great when you are in a hurry. I have served it with rice and also my husband likes it with chips. The only reservation that I have is that the Korma sauce is a bit too sweet for me.
If you do have allergies please check the ingredients as it contains mustard and milk and may contain traces of peanut or tree nuts
Contains no artificial colourings or flavourings.
Suitable for vegetarians.
Ingredients:- Water, Cream (8%), Creamed Coconut, (7%), Sugar, Desicated Coconut, (5%), Vegetable Oil, Onion, Modified Maize Statch, Concentrated tomato Puree, Spices, (Contains Mustard), Lemon Juice, Salt, Ginger, Lactic Acid, Garlic, Dried Coriander Leaf.
Although this is too sweet for me it is a good mild sauce that I think will be a hit with children and those who like a mild curry. I bought mine on special offer for 1.00pound, normally they sell for around 1.87pounds.
4 out of 5 from me.
***Why did I buy it? How much? What is it?***
I actually purchased this sauce yesterday from my local Tesco for £1.76 as I was having one of those days where I really wanted something easy to cook (I've had Patak's sauces before and never had a bad one). The Patak's range is quite extensive from a huge range of curry sauces (Korma/Phaal/Biriyani/Dopiaza/Bhuna just to name a few), accompanying palate cleansers (pickles/raitas/chutneys) and breads. I would personally choose something with a little more bite but my son has had sore tummy issues the last couple of days and I didn't want anything to irritate his GI lining. The Korma sauce is described by Patak's as a rich, creamy coconut sauce with delicately balanced aromatic spices and this is certainly an accurate description.
***So what's in it? and what do you do with it?***
I was actually suprised at the quality of the ingredients with this product when compared to all the other Korma sauces which were full of additives (why?) and skimmed millk powder (why bother!).
Ingredients: Water, Cream (8%), Creamed Coconut (7%), Sugar, Desiccated Coconut (4.5%), Vegetable Oil, Onion, Modified Maize Starch, Concentrated Tomato Puree, Spices (Contains Mustard), Lemon Juice, Salt, Ginger, Lactic Acid, Garlic, Dried Coriander Leaf.
I tend to use these sauces with vegetables and/or chickpeas and find that you can make a lovely chickpea korma although when I have my folks over I will cook them a chicken version using organic chicken thighs as i know thigh meat makes a much better curry than breast as it is more flavoursome and takes on the spices best.
Basically all i do is dice an onion, red peper and take some small cauliflower florets (which I've blanched). I add 2 tsp's of vegetable oil (I find olive oil too strong in flavour for curries) to the pan throw in a tsp of cumin seed and if my son's tummy is ok half a diced red chili. Once the seeds start to pop I throw in the onion and pepper, stir for 2 minutes and then add a tin of chickpeas (drained of course) and cauliflower. I then gently toss the pan to ensure everything is combined and then pour the sauce over. As is the case with all jar sauces I find that a decent portion of the sauce remains on the inside of the jar so I add about 30mL of milk to the jar and shake it before pouring the remainder into the pan. I cook the sauce on low for 15-20 minutes and serve with steamed basmati rice.
***Well is it any good?***
Well in my opinion yes, provided you add the chili although we missed it out last night and it was still lovely. The sauce doesn't list the spices used in this product but you can blatantly taste fennel seed (which I love) as well as cardamon, fenugreek and a faint whisper of mustard. I don't mind mild curries but as stated they're not my preference but if I was to choose one from the Patak's range I would opt for this one as my son loves it and it's such a doddle to cook.
I might get shot down for this one but here we go. I personally believe that there is nothing wrong with full-fat products for the majority of people (excluding those individuals who medically cannot process them properly) but the main issue is balance and this is where us human's have lost control; Yes, if I was to eat Korma every night and remain at my level of exercise within a year I'd probably be the size of a small continent. I personally use side plates to serve my meal and have found this helps enormously as it prevents you from loading your dinner plate where you're eating past fullness and with a smaller plate you only eat what you need.
Nutritional Info: Values per 100g of product (you get 450g in a jar). Energy 722kJ/174kcal, Protein 1.3g, Carbohydrate 9.3g of which is sugars 6.7g, Fat 14.0g of which saturates 8g, Fibre 2.4g, Sodium 0.30g (Salt 0.75g)
Recently I have been cooking a lot of curries up. Not just because me and my bestmate/flatmate love them (which we really do!) but also because my boyfriend is such a fussy eater and one day I made him eat a spoon a curry (which at 52 years old he had never done before!) and he quite simply loved it. That curry happened to be a korma and since then he loves it but is resistant to trying other sorts of curries out so at the moment I am buying and using alot of korma mixes and sauces and the likes.
This one on special offer in Asda usually costs about £1.50 a jar though I got it for £1.00. I bought it because Patak's is a brand that I trust and usually appreciate and I couldn't wait to delight his tastebuds with it!
The sauce comes in glass see through jar that holds 500g of the sauce and it has a pink coloured twist on/off lid to the top of it and on the front of the jar there is a photograph of a korma and we are told that it is Patak's 'Original' Korma 'A rich, creamy coconut sauce with delicately balanced aromatic spices' and that it serves 4 people and there is an at a glance nutritional chart shown. On the back of the jar other information listed includes ingredients, allergy advice and the size of the jar, there is a full nutritional chart shown and we are given a recipe idea for chicken korma and contact details for the manufacturer are listed. Nice, informative and easy enough to open jar this is.
The Sauce Itself:
You can of course make a traditional chicken korma with this sauce though really you can use whatever meat, fish and/or vegetables that you want to. You can use this to make a vegetarian offering as it is a vegetarian sauce too if you prefer that!
I made a simple chicken korma up with mine which was really simple to do. All you do is fry off whatever ingredients you are using till lightly browned in oil and then pour on this bright yellow sauce and allow it all to simmer for about 15 minutes and thats it! Usually in a chicken korma I do fry off chicken, onion and mushrooms but as my boyfriend is such a fuss pot this time, like I say I only used some chicken!
So the sauce is as I have mentioned earlier a bright yellow in colour and it has lots of green flecks of what I think is coriander running through it. It has a taste of coconut which you can feel in your teeth (dessicated) along with flavours of garlic and onion. For me though this is a really sweet sauce, lacks creaminess and I don't like the strong fennel like taste this has to it though that isn't listed on the ingredient list at all! It looks nice enough and none of us had any complaints really though for me I just wished it was less on the very sweet side and more creamy without a huge taste of ginger and onions to it and for that reason I wouldn't purchase this one again sadly though my mate and partner both loved it and it went down a storm so it all comes down to personal taste I guess...other than that its a simple to use sauce, does make 4 nice portions of korma and looks and smells good!
Nutritional Infomration 1/4 Jar Serving:
Available in all good supermarkets etc and in different flavours too!