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Mary Berry Chicken Korma

Mary Berry Chicken Korma recipe
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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.

Ingredients

Scale

  • 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)

Instructions

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.

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