Looking for a mild, creamy curry with gentle spices and a rich sauce? This Mary Berry Chicken Korma brings together tender skinless chicken breasts, warming cardamom and cumin, ground almonds, mango chutney, and full-fat natural yoghurt for a comforting homemade main course.
The recipe includes practical guidance for preparing the cardamom, browning the chicken and onions, and keeping the yoghurt-based sauce smooth and creamy. Continue through the article for the equipment and ingredients, step-by-step cooking method, serving ideas, storage guidance, FAQs, and the provided nutrition information.
Equipment
You only need a few basic kitchen tools to prepare this mary berry chicken korma recipe. Each item helps make cooking easier, from browning the chicken evenly to measuring ingredients accurately and creating a smooth, creamy curry.
- Large deep non-stick frying pan – Ideal for frying the chicken and cooking the curry without sticking.
- Sauté pan – A good alternative for gently cooking the onions and sauce.
- Slotted spoon – Useful for lifting the chicken from the pan while leaving excess oil behind.
- Lid – Helps the curry simmer gently and keeps the chicken tender.
- Rolling pin – Used to lightly crush the cardamom pods and release the seeds.
- Pestle and mortar – Another simple way to crush the cardamom seeds for extra flavour.
- Knife – Needed for slicing the chicken and preparing the vegetables.
- Chopping board – Provides a safe surface for cutting and preparing ingredients.
- Measuring spoon – Ensures the spices and seasonings are added accurately.
- Measuring jug – Makes it easy to measure the chicken stock and other liquids.
Table of Contents
Ingredients for Mary Berry Chicken Korma Recipe
This mary berry chicken korma recipe uses simple pantry ingredients to create a rich, mildly spiced curry with a smooth, creamy finish. Fresh aromatics, warming spices, and tender skinless and boneless chicken breasts come together to make a comforting meal that is perfect for a family dinner.
| Ingredient | Quantity |
| Skinless and boneless chicken breasts | 4, sliced into thin strips |
| Sunflower oil | 2 tablespoons |
| Onions | 2 large, finely sliced |
| Garlic cloves | 2, crushed |
| Fresh red chilli | 1, deseeded and finely chopped |
| Medium curry powder | 2 teaspoons |
| Ground cumin | 1 teaspoon |
| Green cardamom pods | 6 |
| Chicken stock | 300ml |
| Ground almonds | 50g |
| Mango chutney | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Full-fat natural yoghurt | 150ml |
| Coriander leaves | Small handful, chopped |
| Salt | To taste |
| Black pepper | To taste |
How to Make Mary Berry Chicken Korma
- Season the chicken with salt and black pepper, then slice into thin strips if needed. Heat the pan until it is piping hot before adding the oil.
- Fry the chicken until it is sealed and lightly golden. Cook in batches if necessary to avoid overcrowding. Remove with a slotted spoon and set aside.
- In the same pan, fry the onions over medium-high heat until they become golden brown onions. This step builds the base flavour of the curry.
- Add the garlic, chilli, curry powder, cumin, and the crushed cardamom seeds. Add the spices and stir well to coat the onions evenly.
- Stir in the stock, then add ground almonds and add mango chutney. Bring to the boil and let the sauce bubble for 2–3 minutes until it begins to thicken.
- Return the chicken to the pan and cover with a lid. Let everything simmer gently for 5–7 minutes, or until the chicken is cooked through.
- Remove the pan from the heat and stir in lemon juice. Gently stir in yoghurt until the sauce is smooth and creamy.
- Check the seasoning and adjust with more salt or black pepper if needed. Garnish with coriander leaves and serve with boiled rice or serve with steamed rice.
Expert Tips
Expert tips for Mary Berry Chicken Korma:
Making a great mary berry chicken korma recipe is all about building gentle flavour without rushing the process. I’ve found that a few small techniques make a noticeable difference in both the texture of the chicken and the richness of the finished curry.
- Remove the cardamom seeds from the pods before cooking, as only the seeds are needed for the best flavour.
- Lightly crush the cardamom pods with a rolling pin or pestle and mortar using a quick bash to release the seeds easily.
- Always cook chicken in batches if your pan is small. This helps the meat brown instead of steaming.
- Wait until the onions golden brown before adding the spices. This adds natural sweetness and add colour to the sauce.
- Make sure you use a piping hot pan before frying the chicken so it seals quickly.
- Aim for slightly golden chicken rather than deeply browned, as it will continue cooking in the sauce.
- After adding the spices, stir well so they coat every piece of onion evenly and do not catch on the pan.
- Add the yoghurt off the heat or over very low heat to keep the sauce smooth and prevent splitting.
- Always check the seasoning before serving, as a small pinch of salt can brighten the whole curry.
- Simmer only until the chicken is cooked through to keep it juicy and tender.
Serving Suggestions
Serving suggestions for Mary Berry Chicken Korma:
This mary berry chicken korma recipe is a comforting main course that is perfect for a relaxed family meal, casual dinner, or special curry night. Its mild, creamy flavour pairs well with simple sides and fresh garnishes, making it ideal for serving a hungry crowd.
- Serve with fluffy boiled rice to soak up the creamy korma sauce.
- Enjoy with fragrant steamed rice for a light and classic pairing.
- Finish with chopped coriander leaves as a fresh garnish.
- Add warm naan bread or chapatis on the side for an even more filling meal.
- Pair with a chilled mango lassi or sparkling water with lemon.
- Serve with a crisp cucumber and tomato salad for extra freshness.
- Finish the meal with a light dessert such as mango sorbet or fresh fruit.
Storage
Room Temperature
- Leave the curry at room temperature for no longer than 2 hours before refrigerating.
- Cool completely before transferring to an airtight container.
Refrigerator
- Store this make-ahead curry in an airtight container for up to 3 days.
- Reheat gently on the hob or in the microwave until piping hot, stirring occasionally to keep the sauce smooth.
Freezer
- Freeze in freezer-safe containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Stir well while reheating, as the yoghurt-based sauce may separate slightly after freezing.
FAQs
Q: Can I make this curry ahead of time?
Yes. This recipe works well as a make-ahead meal because the flavours continue to develop as it rests. Store it in the refrigerator and reheat gently before serving.
Q: How do I remove the cardamom seeds?
Lightly crush the pods with a rolling pin or pestle and mortar. Open the pods and discard the outer shells, keeping only the seeds.
Q: Why should I cook the chicken in batches?
Cooking the chicken in batches prevents the pan from becoming overcrowded. This helps the chicken brown properly instead of steaming.
Q: Why do the onions need to be browned?
Well-browned onions add sweetness, colour, and depth of flavour to the sauce. Rushing this step can leave the curry tasting less rich.
Q: How long should I simmer the curry?
Simmer the curry for about 5–7 minutes after returning the chicken to the pan. The chicken should be fully cooked while staying tender and juicy.
Q: When should I add the yoghurt?
Add the full-fat natural yoghurt after lowering the heat or removing the pan from the heat. This helps prevent the sauce from splitting and keeps it creamy.
Q: Can I serve it with boiled rice or steamed rice?
Yes. Both boiled rice and steamed rice are excellent choices. They absorb the creamy sauce and balance the mild spices perfectly.
Q: How should I garnish the finished curry?
Scatter freshly chopped coriander leaves over the top just before serving. This adds fresh flavour and a bright finish to the dish.
Nutrition
The nutrition values below are estimated for one serving of this recipe and may vary depending on the exact brands and quantities used. These figures are approximate and intended as a general guide only.
| Nutrient | Amount Per Serving |
| Calories | 465 kcal |
| Protein | 37 g |
| Carbohydrates | 18 g |
| Sugars | 9 g |
| Fat | 27 g |
| Saturated Fat | 7 g |
| Fibre | 3 g |
| Sodium | 620 mg |