Mary Berry’s Chicken Korma is a creamy, mildly spiced dish that’s perfect for those who enjoy subtle, aromatic flavors. Made with tender chicken, yogurt, and a blend of warm spices, this recipe is a family-friendly take on the classic Indian curry. Serve it with fluffy rice or warm naan for a comforting meal.
What Is Mary Berry’s Chicken Korma?
Chicken Korma is a rich and creamy curry made with a yogurt-based sauce, flavored with fragrant spices like cardamom, cinnamon, and turmeric. Mary Berry’s version is easy to prepare, offering a delicate balance of flavors with a hint of sweetness, making it a great introduction to Indian cuisine.
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Why You’ll Love This Recipe
- Mild and Creamy: A curry everyone can enjoy, even those sensitive to heat.
- Easy to Make: These are straightforward steps for a delicious meal.
- Family-Friendly: A crowd-pleaser that’s perfect for kids and adults alike.
- Authentic Flavors: Inspired by traditional Indian recipes with a Mary Berry twist.
- Pairs Well with Sides: Serve with rice, naan, or a fresh salad.
Ingredients Needed to Make Mary Berry’s Chicken Korma
- 500g boneless, skinless chicken thighs (cut into chunks) – Juicy and tender.
- 2 tbsp vegetable oil – For cooking.
- 1 large onion (finely chopped) – Adds sweetness and depth.
- 2 garlic cloves (minced) – For aromatic flavor.
- 1 tbsp fresh ginger (grated) – Provides warmth and zest.
- 1 tsp ground coriander – Adds earthiness.
- 1 tsp ground cumin – Enhances the flavor profile.
- 1/2 tsp ground turmeric – Gives the dish its signature golden color.
- 1/4 tsp ground cinnamon – A touch of warmth.
- 1 tsp garam masala – A blend of fragrant spices.
- 200ml plain yogurt – For creaminess.
- 200ml chicken stock – Forms the base of the sauce.
- 50ml single cream – For extra richness.
- 2 tbsp ground almonds – Adds texture and sweetness.
- 1 tsp sugar – Balances the flavors.
- Salt and pepper – To season.
Optional Garnish:
- Fresh coriander leaves – For a fresh, herby finish.
- Toasted almonds or cashews – Adds crunch and flavor.
Equipment Needed
- Large skillet or sauté pan – For cooking the curry.
- Wooden spoon – For stirring.
- Serving dish – To present the finished dish.
Instructions to Make Mary Berry’s Chicken Korma
Step 1: Sauté the Aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden. Stir in the garlic and ginger, cooking for an additional 1-2 minutes.
Step 2: Add the Spices
Stir in the ground coriander, cumin, turmeric, cinnamon, and garam masala. Cook for 1 minute to toast the spices and release their aroma.
Step 3: Cook the Chicken
Add the chicken chunks to the skillet and cook for 5-7 minutes, stirring frequently, until lightly browned and coated in the spices.
Step 4: Make the Sauce
Pour in the chicken stock and stir well. Reduce the heat to low, then add the yogurt and ground almonds, stirring constantly to prevent curdling. Season with sugar, salt, and pepper to taste.
Step 5: Simmer the Curry
Cover the skillet and let the curry simmer gently for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to ensure the sauce doesn’t stick.
Step 6: Finish with Cream
Stir in the single cream and let the curry simmer for another 2-3 minutes. Adjust seasoning if necessary.
Step 7: Garnish and Serve
Transfer the chicken korma to a serving dish and garnish with fresh coriander leaves and toasted almonds or cashews. Serve hot with rice or naan.
What Goes Well with Mary Berry’s Chicken Korma
- Steamed Basmati Rice: A classic pairing to soak up the creamy sauce.
- Naan Bread: Perfect for scooping up the curry.
- Cucumber Raita: A cooling yogurt side dish.
- Mango Chutney: Adds a sweet and tangy contrast.
- Vegetable Pakoras: For a crispy appetizer.
Expert Tips for the Best Chicken Korma
- Use Chicken Thighs: They stay juicier than chicken breasts during cooking.
- Toast the Spices: Cooking the spices briefly enhances their flavor.
- Stir the Yogurt Slowly: To prevent curdling, add the yogurt gradually and stir continuously.
- Make It Ahead: The flavors develop even more if made a day in advance.
- Customize the Heat: Add a pinch of chili powder for a spicier version.
Easy Variations of Mary Berry’s Chicken Korma
- Vegetarian Korma: Replace chicken with paneer, tofu, or mixed vegetables.
- Seafood Korma: Use prawns or fish instead of chicken for a lighter version.
- Spicy Korma: Add green chilies or chili powder for more heat.
- Nut-Free Korma: Omit the ground almonds and use coconut milk for creaminess.
- Vegan Korma: Use tofu, coconut yogurt, and coconut cream.
Best Practices to Store Mary Berry’s Chicken Korma
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the curry in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over low heat, adding a splash of water or stock if needed.
How Can I Make Mary Berry’s Chicken Korma Healthier?
- Reduce Cream: Use low-fat yogurt or omit the single cream.
- Add Vegetables: Include spinach, peas, or cauliflower for more nutrients.
- Limit Sugar: Skip the sugar or replace it with a natural sweetener like honey.
- Use Lean Meat: Choose skinless chicken breasts for a leaner option.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 12g
- Protein: 30g
- Fiber: 3g
Final Words
Mary Berry’s Chicken Korma is a deliciously mild and creamy curry that’s perfect for family dinners or special occasions. Easy to prepare and bursting with flavor, this recipe is a must-try for anyone who loves comforting, aromatic dishes. Serve it with rice or naan for a complete, satisfying meal!
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Mary Berry Chicken Korma
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Description
Chicken Korma is a rich and creamy curry made with a yogurt-based sauce, flavored with fragrant spices like cardamom, cinnamon, and turmeric. Mary Berry’s version is easy to prepare, offering a delicate balance of flavors with a hint of sweetness, making it a great introduction to Indian cuisine.
Ingredients
- 500g boneless, skinless chicken thighs (cut into chunks) – Juicy and tender.
- 2 tbsp vegetable oil – For cooking.
- 1 large onion (finely chopped) – Adds sweetness and depth.
- 2 garlic cloves (minced) – For aromatic flavor.
- 1 tbsp fresh ginger (grated) – Provides warmth and zest.
- 1 tsp ground coriander – Adds earthiness.
- 1 tsp ground cumin – Enhances the flavor profile.
- 1/2 tsp ground turmeric – Gives the dish its signature golden color.
- 1/4 tsp ground cinnamon – A touch of warmth.
- 1 tsp garam masala – A blend of fragrant spices.
- 200ml plain yogurt – For creaminess.
- 200ml chicken stock – Forms the base of the sauce.
- 50ml single cream – For extra richness.
- 2 tbsp ground almonds – Adds texture and sweetness.
- 1 tsp sugar – Balances the flavors.
- Salt and pepper – To season.
Optional Garnish:
- Fresh coriander leaves – For a fresh, herby finish.
- Toasted almonds or cashews – Adds crunch and flavor.
Instructions
Step 1: Sauté the Aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden. Stir in the garlic and ginger, cooking for an additional 1-2 minutes.
Step 2: Add the Spices
Stir in the ground coriander, cumin, turmeric, cinnamon, and garam masala. Cook for 1 minute to toast the spices and release their aroma.
Step 3: Cook the Chicken
Add the chicken chunks to the skillet and cook for 5-7 minutes, stirring frequently, until lightly browned and coated in the spices.
Step 4: Make the Sauce
Pour in the chicken stock and stir well. Reduce the heat to low, then add the yogurt and ground almonds, stirring constantly to prevent curdling. Season with sugar, salt, and pepper to taste.
Step 5: Simmer the Curry
Cover the skillet and let the curry simmer gently for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to ensure the sauce doesn’t stick.
Step 6: Finish with Cream
Stir in the single cream and let the curry simmer for another 2-3 minutes. Adjust seasoning if necessary.
Step 7: Garnish and Serve
Transfer the chicken korma to a serving dish and garnish with fresh coriander leaves and toasted almonds or cashews. Serve hot with rice or naan.
