Name: Mary Berry Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
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.; Fresh coriander leaves – For a fresh, herby finish.; Toasted almonds or cashews – Adds crunch and flavor.

Mary Berry Chicken Korma

Print Recipe

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.

Author: Ekani Ella
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 4 1x
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Indian

Ingredients

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chicken-korma/