Mary Berry Chicken Korma

Mary Berry’s Chicken Korma is a mild, creamy, and aromatic curry that combines tender chicken with fragrant spices, coconut, and cream. This dish is ideal for those who enjoy rich, flavourful curries without too much heat.

Perfect for both weeknight dinners and special occasions, this easy-to-follow version captures the essence of traditional Indian cooking with Mary’s signature simplicity.

What is Mary Berry Chicken Korma?

Chicken Korma is a classic Indian curry known for its mild, creamy sauce made from coconut milk, cream, and ground almonds. Mary Berry’s take simplifies the method while preserving the authentic warmth of the dish, using readily available ingredients to create a luxurious curry that’s family-friendly and utterly comforting.

Other Popular Mary Berry Recipes

• Mary Berry Normandy Chicken
• Mary Berry Chicken Hotpot with Potato Topping
• Mary Berry Chilli Con Carne
• Mary Berry Fish and Chips

Why This Recipe is Worth Trying

• Mild and creamy – Perfect for all spice levels.
• Quick to make – Ready in under 40 minutes.
• Beautifully aromatic – Infused with garlic, ginger, and classic Indian spices.
• Perfect for entertaining – Looks and tastes impressive with minimal effort.
• Freezer-friendly – Great for meal prep or batch cooking.

Essential Ingredients to Make Mary Berry Chicken Korma

• 2 tbsp sunflower oil or ghee
• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 600g boneless, skinless chicken breasts or thighs, cut into cubes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp garam masala
• ½ tsp mild chilli powder (optional)
• 200ml coconut milk
• 100ml double cream or natural yogurt
• 3 tbsp ground almonds
• 1 tbsp tomato purée
• 1 tbsp lemon juice
• Salt, to taste
• Fresh coriander, chopped (for garnish)
• Toasted flaked almonds (optional, for topping)

Handy Kitchen Tools for Best Results

• Large non-stick frying pan or wok
• Wooden spoon or spatula
• Measuring spoons and a jug
• Sharp knife and chopping board
• Mixing bowl

Step-by-Step Guide to Making Mary Berry Chicken Korma

Step 1: Prepare the base

Heat oil or ghee in a large frying pan over medium heat. Add the onions and cook for 5–7 minutes until soft and golden.

Step 2: Add aromatics

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 3: Add spices and tomato purée

Mix in the coriander, cumin, turmeric, garam masala, and tomato purée. Stir well to coat the onions, releasing their aroma for 1–2 minutes.

Step 4: Cook the chicken

Add the chicken pieces and stir until evenly coated with the spice mixture. Cook for about 5 minutes until lightly browned on all sides.

Step 5: Add the sauce ingredients

Pour in the coconut milk and sprinkle in the ground almonds. Stir, then reduce the heat to low and simmer for 15–20 minutes until the chicken is tender and the sauce thickens.

Step 6: Finish with cream and lemon juice

Add the cream (or yogurt) and lemon juice. Stir well, taste, and adjust seasoning with salt. Simmer gently for 2–3 more minutes.

Step 7: Garnish and serve

Sprinkle with fresh coriander and toasted flaked almonds. Serve hot with basmati rice or naan bread.

What I Got Wrong (And How I Fixed It)

• Sauce split when adding cream – Reduced the heat and used room-temperature cream.
• Lacked flavour depth – Toasted the spices slightly before adding liquids.
• Chicken too dry – Used thighs instead of breasts for juicier texture.

Healthier Ways to Make Mary Berry Chicken Korma

• Replace cream with low-fat yogurt or coconut yogurt.
• Use olive oil instead of ghee to reduce saturated fat.
• Add extra vegetables like spinach, peas, or peppers.
• Reduce oil and use a non-stick pan to avoid excess fat.

Ingredient Substitutions for Mary Berry Chicken Korma

• Chicken → Paneer or tofu for a vegetarian version.
• Coconut milk → Almond milk with extra ground almonds.
• Cream → Greek yogurt for a lighter texture.
• Ground almonds → Cashew paste for extra creaminess.

Pairing Ideas: What to Serve With Mary Berry Chicken Korma

• Steamed basmati rice – Light and fluffy to balance the richness.
• Garlic naan – Perfect for soaking up the sauce.
• Cucumber raita – Cooling and refreshing side.
• Mango chutney – Adds a touch of sweetness.
• Lentil dal or roasted vegetables – For a complete meal.

Expert Tips for Chicken Korma Success

• Don’t rush the onions – Properly browned onions build the base flavour.
• Simmer gently – Keeps the sauce creamy and smooth.
• Taste as you go – Adjust spice and salt gradually.
• Rest before serving – Allows flavours to develop further.
• Garnish generously – Fresh herbs and almonds add texture and colour.

Creative Ways to Customize Mary Berry Chicken Korma

• Add a handful of raisins for a touch of sweetness.
• Mix in cashews or pistachios for richness.
• Add vegetables like bell peppers or green beans for extra texture.
• Top with coconut flakes for visual appeal.
• Stir in a spoonful of butter for a luxurious finish.

Storing Chicken Korma the Right Way

• Cool completely before refrigerating.
• Store in an airtight container for up to 3 days.
• Freeze for up to 2 months; thaw overnight before reheating.

How to Reheat Chicken Korma (If Needed)

• Stovetop: Warm gently on low heat, adding a splash of water or coconut milk.
• Microwave: Heat on medium for 2–3 minutes, stirring halfway.
• From frozen: Thaw overnight and reheat as above until piping hot.

Nutritional Breakdown (per serving)

• Calories: ~430 kcal
• Protein: 32 g
• Carbohydrates: 10 g
• Fat: 28 g
• Fibre: 2 g
• Sugar: 5 g

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FAQs

How do you make chicken korma thick and creamy?

To achieve a thick and creamy chicken korma, simmer the sauce slowly to reduce it and stir in ground almonds or cashew paste. Adding full-fat coconut milk or cream at the end gives it a rich, velvety finish without splitting.

Can I use yogurt instead of cream in chicken korma?

Yes, you can replace cream with plain or Greek yogurt. Add it at the end of cooking on low heat to prevent curdling. Yogurt gives the curry a lighter texture while maintaining its signature creaminess.

Why does my korma sauce split or curdle?

The sauce usually splits if the heat is too high when adding cream or yogurt. Always lower the temperature before stirring in dairy ingredients and mix gently to maintain a smooth consistency.

What’s the best cut of chicken for korma?

Boneless chicken thighs are ideal for chicken korma because they stay tender and juicy during simmering. Chicken breasts can be used too, but they may cook faster and require careful timing to avoid drying out.

Wrapping It Up

Mary Berry’s Chicken Korma is a wonderfully mild, creamy, and fragrant curry that anyone can make at home. It’s a perfect choice for those who love Indian flavours without overpowering heat. With its silky sauce and tender chicken, this recipe is sure to become a regular favourite in your kitchen.