This welcoming recipe brings a classic British curry into your home kitchen. It showcases a well-known food writer’s gentle style and a creamy, mild sauce that suits a family midweek meal.
Simple steps and common ingredients make the dish achievable even for new cooks. The method focuses on clear stages so you can build flavour without fuss.
The recipe serves four and aims for a restaurant-quality finish at home. Expect a silky texture, balanced spices, and a comforting plate that has become a staple in many UK households.
Key Takeaways
- Accessible recipe designed for family meals and midweek cooking.
- Clear, stepwise method helps cooks of all skill levels succeed.
- Produces a creamy, mild curry that appeals to varied tastes.
- Uses everyday ingredients and techniques for reliable results.
- Serves four and delivers a polished, restaurant-style finish.
Why You Will Love This Mary Berry Chicken Korma
A simple change — using yoghurt instead of cream — makes this curry feel fresher and easier to enjoy regularly.
The swap to 200g of full‑fat natural yoghurt trims the richness without losing that silky texture. The lighter sauce brightens the spices and keeps the plate feeling clean after a family meal.
This recipe serves four and reheats well, so leftovers make a quick lunch the next day. Many curry recipes seem daunting, but this easy chicken dish breaks the process into manageable steps.
- Lighter sauce: yoghurt replaces heavy cream for a fresher taste.
- Family friendly: mild flavours suit varied palates and serve four people comfortably.
- Reliable: a berry quick, fuss‑free option when you need a dependable midweek meal.
- Proven popular: national press have praised its creamy, mild profile.
Essential Ingredients for Your Curry
Start with fresh aromatics and a handful of warm spices to build a deep, layered sauce.
Fresh Produce and Spices
To begin, finely chop two brown onions, two garlic cloves and half a fresh red chilli. Gently sweat these in three tablespoons of sunflower oil to form the flavour base.
Crush 10 green cardamom pods and remove the seeds before adding them to the pan. Fry the aromatics over medium-high heat for 10 minutes to coax out the oils and fragrance.
Pantry Staples
Keep 125g of ground almonds and two tablespoons of mango chutney handy to thicken and sweeten the sauce. Use two tablespoons of medium curry powder and one teaspoon of ground cumin for spice balance.
“The combination of these ingredients ensures a curry that is aromatic and satisfyingly rich.”
| Ingredient | Amount | Role |
|---|---|---|
| Brown onions | 2 | Base aroma |
| Garlic cloves | 2 | Savoury depth |
| Fresh red chilli | ½ | Mild heat |
| Green cardamom pods | 10 (crushed) | Aromatic lift |
| Sunflower oil | 3 tablespoons | Frying medium |
| Ground almonds | 125g | Thickener |
| Mango chutney | 2 tablespoons | Sweet balance |
Step by Step Cooking Instructions
This method keeps the meat juicy while layering spice and richness into a glossy sauce.
Sealing the Chicken
Sealing the Meat
Slice five skinless, boneless breast pieces into thin strips and season with salt and pepper. Heat a little oil in a hot pan and fry the strips for 4 to 6 minutes until sealed and lightly golden. Remove the cooked strips and set aside.
Preparing the Aromatic Base
Building the Flavour
Add the remaining oil to the same pan. Tip in chopped onions, two garlic cloves and half a fresh red chilli. Fry for 10 minutes over medium heat until soft and golden.
Stir in crushed cardamom pods and ground spices, then add 450ml of stock, 125g of ground almonds and two tablespoons of mango chutney. Bring the mix to a boil.
Simmering the Sauce
Finishing the Curry
Return the strips to the pan and simmer for 5 to 7 minutes so the meat cooks through and the sauce thickens. Off the heat, fold in the juice of a lemon and 200g of full-fat natural yoghurt.
Check seasoning and add more salt and pepper if needed. This berry quick method produces tender meat and a creamy, balanced curry ready to serve.
| Step | Action | Time (minutes) |
|---|---|---|
| Seal | Fry strips in hot pan | 4–6 |
| Base | Cook onions, garlic, chilli | 10 |
| Simmer | Add stock, almonds, chutney; simmer with meat | 5–7 |
Serving Suggestions for the Perfect Meal
Present the curry in a wide serving bowl so everyone can help themselves and pair generous spoonfuls with hot, fluffy steamed rice. This keeps portions even and makes sharing simple at the table.
Always offer extra rice alongside the main dish. A bowl of boiled steamed rice soaks up the creamy sauce and makes each mouthful more satisfying. If you plan to store leftovers, cook a little extra boiled steamed rice — the flavours often improve overnight.
- Sprinkle fresh coriander leaves over the curry just before serving for colour and brightness.
- Make sure the coriander leaves are washed and dried to keep them crisp.
- Serve in a large bowl so the aromatic chicken and sauce stay warm and easy to share with rice.
Tip: The mild curry and plain rice balance well, making this a family-friendly meal that reheats neatly for next-day lunches.
Conclusion
Enjoy a mild, creamy curry that’s quick to make and pleasing to varied tastes.
This mary berry chicken korma recipe is ideal for a midweek family dinner. The steps are clear, so even new cooks gain confidence.
Swapping yoghurt for cream keeps the sauce lighter and fresher. The berry quick method yields reliable texture and flavour every time.
For fuss-free weeknights try this easy chicken option and pair it with steamed rice. You’ll find it joins your regular list of simple, satisfying curry recipes.
FAQ
What cut of meat works best for this curry?
Can I make this recipe dairy-free or lighter?
How do I stop the sauce from splitting?
What spice blend should I use for authentic flavour?
How long does it take to cook from start to finish?
Can I prepare this in advance and reheat later?
What rice or grains pair best with this dish?
How can I add texture or garnish?
Is this recipe suitable for freezing?
Any tips for reducing sodium without losing taste?
Mary Berry Chicken Korma
This welcoming recipe brings a classic British curry into your home kitchen, showcasing a creamy, mild sauce that suits a family midweek meal.
Ingredients
- 2 brown onions, finely chopped
- 2 garlic cloves, minced
- ½ fresh red chilli, chopped
- 10 green cardamom pods, crushed
- 3 tablespoons sunflower oil
- 125g ground almonds
- 2 tablespoons mango chutney
- 5 skinless, boneless chicken breast pieces, sliced
- 450ml stock
- 200g full-fat natural yoghurt
- juice of 1 lemon
- salt and pepper to taste
Method
- Season the sliced chicken breast pieces with salt and pepper.
- Heat a little oil in a hot pan and fry the chicken strips for 4 to 6 minutes until sealed and lightly golden. Remove and set aside.
- In the same pan, add the remaining oil and fry the chopped onions, garlic, and red chilli for 10 minutes over medium heat until soft and golden.
- Stir in the crushed cardamom pods, ground almonds, mango chutney, and stock. Bring the mixture to a boil.
- Return the chicken strips to the pan and simmer for 5 to 7 minutes until the meat is cooked through and the sauce thickens.
- Off the heat, fold in the lemon juice and natural yoghurt. Check seasoning and adjust with more salt and pepper if needed.
- Serve the curry in a wide bowl with hot, fluffy steamed rice and garnish with fresh coriander leaves.
