Mary Berry Chicken Korma is a creamy and comforting curry with soft, gentle spices. It has a mild flavour, so it is perfect for people who do not like very spicy food. The sauce is smooth and rich, made with yoghurt, cream, and a mix of fragrant spices that give it a warm and pleasant taste.
This recipe is simple and easy to follow, even if you are new to cooking. It is a great choice for a family meal because everyone can enjoy it. The dish takes about 45 minutes from start to finish, so it works well for a quick and satisfying dinner during busy weekdays.
Ingredients
For the Chicken Marinade
- 500g boneless chicken breast or thighs, cut into small pieces
- 150g natural yoghurt
- 2 garlic cloves, crushed
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper, as needed
👉 Mix all the ingredients together in a bowl until the chicken is well coated. Let it sit for at least 20–30 minutes so the flavours can soak in properly.
For the Korma Sauce
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon chilli powder (optional)
- 100 ml double cream
- 50g ground almonds
- 200 ml chicken stock
- Salt, as needed
👉 Heat the oil or ghee in a pan, then cook the chopped onion until soft and lightly golden. Add the garlic and ginger, and cook for a minute until fragrant. Then mix in the spices and stir well before adding the cream, almonds, and chicken stock. Let the sauce cook gently until it becomes smooth and slightly thick.
For Garnish
- Flaked almonds
- Fresh coriander, chopped
👉 Sprinkle the flaked almonds and chopped coriander on top before serving. This adds a nice crunch and a fresh flavour to the dish.
How to Make Mary Berry Chicken Korma
Prepare the chicken:
In a bowl, mix yoghurt, garlic, ginger, turmeric, cumin, salt, and pepper. Add the chicken pieces and mix well so everything is coated. Cover and leave it to marinate for at least 20 minutes. This helps the chicken absorb all the flavours.
Cook the onions:
Heat the oil or ghee in a large pan over medium heat. Add the chopped onion and cook slowly for about 8 to 10 minutes until it becomes soft and slightly golden.
Add aromatics:
Add the garlic and ginger, then cook for about 1 minute. You will start to smell a nice aroma.
Add the spices:
Put in the ground coriander, garam masala, and chilli powder if you want a little heat. Stir everything well and cook for another minute.
Add the chicken:
Add the marinated chicken along with all the yoghurt mixture. Mix well and cook for about 5 minutes until the chicken starts to cook from the outside.
Make the sauce:
Pour in the chicken stock and bring it to a gentle simmer. Cover the pan and cook for about 15 minutes until the chicken becomes soft and fully cooked.
Finish the korma:
Add the ground almonds and double cream. Stir gently and let it cook for another 5 minutes until the sauce becomes thick and creamy.
Serve:
Sprinkle flaked almonds and fresh coriander on top. Serve hot with rice or naan for a complete and delicious meal.
Tips
Room Temperature
Do not leave the korma at room temperature for more than 2 hours after cooking. It is best to store it as soon as it cools slightly.
Refrigerator
Keep the korma in an airtight container in the fridge for up to 3 days. Reheat it slowly on the stove or in the microwave until it is hot all the way through.
Freezing
You can freeze the korma for up to 2 months. Let it cool completely before putting it in the freezer. When you want to use it, thaw it overnight in the fridge and reheat gently.
Serving Suggestions
- Serve with steamed basmati rice for a classic meal
- Add warm naan bread or chapati on the side
- Enjoy with mango chutney or raita for extra flavour
- A fresh cucumber salad also goes well with this dish
Storage
Room Temperature
Do not leave the korma out for more than 2 hours after cooking. Try to store it once it has cooled slightly.
Refrigerator
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until fully hot.
Freezing
You can freeze the korma for up to 2 months. Let it cool completely before freezing. Thaw it overnight in the fridge and reheat slowly before serving.
Nutrition (Approximate)
- Calories: 420 kcal
- Carbohydrates: 12g
- Protein: 32g
- Fat: 28g
- Saturated Fat: 12g
- Sodium: 480mg
👉 These values are only estimates and can change depending on the ingredients and quantities you use.
FAQs
Can I use chicken thighs instead of breast?
Yes, chicken thighs work very well for this recipe. They stay juicy during cooking and give more flavour to the dish.
Is chicken korma spicy?
No, korma is a mild curry. It has a gentle taste. If you want a little heat, you can add chilli powder, or skip it if you prefer it mild.
Can I make this dairy-free?
Yes, you can use coconut milk instead of yoghurt and cream. This will give a slightly different taste but still works well.
What nuts are used in korma?
Ground almonds are usually used in korma. They help make the sauce thicker and add a light nutty flavour.
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