Mary Berry Chicken Korma Recipe

This Mary Berry Chicken Korma is a rich, creamy curry with gentle spices and a beautifully mild flavour. The sauce is smooth and velvety, made with yoghurt, cream, and fragrant spices that create a comforting dish without too much heat. It is an easy recipe suitable for beginners and perfect for a family meal. From start to finish, it takes around 45 minutes, making it ideal for a satisfying weeknight dinner.

Ingredients

For the Chicken Marinade

• 500g boneless chicken breast or thighs, cut into chunks
• 150g natural yoghurt
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt and pepper to taste

For the Korma Sauce

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp chilli powder (optional)
• 100ml double cream
• 50g ground almonds
• 200ml chicken stock
• Salt to taste

For Garnish

• Flaked almonds
• Fresh coriander, chopped

How to Make Mary Berry Chicken Korma

• Prepare the chicken: In a bowl, mix the yoghurt, garlic, ginger, turmeric, cumin, salt, and pepper. Add the chicken pieces and coat well. Cover and marinate for at least 20 minutes.
• Cook the onions: Heat the oil or ghee in a large pan over medium heat. Add the chopped onion and cook gently for 8 to 10 minutes until soft and lightly golden.
• Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant.
• Build the spices: Add the ground coriander, garam masala, and chilli powder if using. Stir well and cook for another minute.
• Add the chicken: Tip in the marinated chicken along with all the yoghurt mixture. Stir well and cook for 5 minutes until the chicken starts to seal.
• Create the sauce: Pour in the chicken stock and bring to a gentle simmer. Cover and cook for 15 minutes until the chicken is tender.
• Finish the korma: Stir in the ground almonds and double cream. Simmer gently for 5 more minutes until the sauce thickens and becomes creamy.
• Serve: Garnish with flaked almonds and fresh coriander before serving hot.

Tips

How do I keep the chicken tender?

Marinating the chicken in yoghurt helps soften it and keeps it juicy during cooking.

Can I make the korma thicker?

Add a little extra ground almonds or simmer uncovered for a few more minutes to reduce the sauce.

What if the sauce splits?

Keep the heat low when adding cream and stir gently to maintain a smooth texture.

Can I make it less rich?

Use single cream instead of double cream or reduce the quantity slightly.

Serving Suggestions

• Serve with steamed basmati rice
• Add warm naan bread or chapati
• Pair with mango chutney or raita
• Include a fresh cucumber salad on the side

Storage

Room Temperature

Do not leave the korma out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing

Freeze for up to 2 months. Allow to cool completely before freezing and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 12g
• Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Korma Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and creamy chicken korma made with yoghurt, gentle spices, and almonds for a mild and comforting curry.

Ingredients

• 500g chicken, diced

• 150g natural yoghurt

• 2 garlic cloves, crushed

• 1 tsp ginger, grated

• 1 tsp turmeric

• 1 tsp cumin

• 2 tbsp oil or ghee

• 1 onion, chopped

• 1 tsp ground coriander

• 1 tsp garam masala

• 100ml double cream

• 50g ground almonds

• 200ml chicken stock

• Salt to taste

• Flaked almonds

• Fresh coriander

Directions

• Marinate chicken with yoghurt, garlic, ginger, and spices.
• Cook onions until soft and golden.
• Add garlic, ginger, and spices.
• Add chicken and cook briefly.
• Pour in stock and simmer until tender.
• Stir in almonds and cream.
• Simmer until thick and creamy.
• Garnish and serve.

Notes

• Marinate for better flavour.
• Cook on low heat after adding cream.
• Adjust spice level to taste.