This mary berry chicken korma recipe is a creamy and mild recipe, which calls for ground almonds and cream for its classic, rich sauce. It’s a classic, foolproof recipe, ready in about 1 hour 15 minutes (including marinating time).
Mary Berry Chicken Korma Recipe Ingredients
For the Marinade:
- 600g (1lb 5oz) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 150g (5½oz) plain yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp salt
For the Korma Sauce:
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2.5cm (1-inch) piece of fresh ginger, peeled and finely grated
- 50g (2oz) ground almonds
- 1 tsp garam masala
- 300ml (10fl oz) hot chicken stock
- 100ml (3½fl oz) single cream
- Salt and freshly ground black pepper, to taste
To Garnish:
- 2 tbsp toasted flaked almonds
- Fresh coriander, roughly chopped
How To Make Mary Berry Chicken Korma Recipe
- Marinate the chicken: In a medium bowl, combine the chicken pieces, plain yogurt, ground cumin, ground coriander, turmeric, and salt. Stir well to coat all the chicken. Cover and let marinate in the fridge for at least 30 minutes (or up to 4 hours).
- Sauté the aromatics: Heat the vegetable oil in a large saucepan or casserole dish over medium heat. Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until soft and lightly golden.
- Add garlic and ginger: Add the crushed garlic and grated ginger to the pan and cook for 1 minute more, stirring, until fragrant.
- Toast almonds and spices: Stir in the ground almonds and garam masala. Cook for 1 minute, stirring constantly, to toast the spices and nuts.
- Cook the chicken: Add the marinated chicken (including all the marinade) to the pan. Fry for 5-7 minutes, stirring, until the chicken is sealed and lightly browned on all sides.
- Simmer the sauce: Pour in the hot chicken stock. Bring the mixture to a gentle simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
- Finish with cream: Stir in the single cream and heat gently for 1-2 minutes. Do not allow the sauce to boil, as this can cause it to split. Season with salt and pepper to your taste.
- Garnish and serve: Serve the chicken korma hot, garnished with toasted flaked almonds and fresh coriander.
Recipe Tips
- How to make the korma extra creamy: For an even richer sauce, use full-fat yogurt for the marinade and substitute the single cream with 100ml of double cream at the end. Be extra careful not to let it boil.
- Can I make this korma spicier? This recipe is traditionally mild. To add a gentle heat without changing the flavor profile, add ¼ tsp of cayenne pepper or one finely chopped mild red chili along with the garlic and ginger.
- What’s the best chicken to use? Chicken thighs will give you the most tender and flavorful result as they stay juicy during simmering. However, chicken breast also works perfectly well.
- How to toast flaked almonds: Place the flaked almonds in a dry frying pan over medium heat. Cook for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly golden-brown. Watch them closely as they can burn quickly.
What To Serve With Chicken Korma
This mild and creamy curry is a family favorite and pairs perfectly with classic Indian side dishes.
- Basmati or Pilau rice
- Warm naan bread or chapatis
- Mango chutney
- A simple cucumber raita
How To Store Chicken Korma
Refrigerate: Allow the korma to cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat until piping hot.
Freeze: Cool the korma completely and freeze in an airtight container for up to 3 months. The cream sauce may separate slightly upon thawing, but it will come back together when stirred and gently reheated. Thaw fully in the fridge overnight before reheating.
Chicken Korma Nutrition Facts
(Per serving, based on 4 servings)
- Calories: ~480 kcal
- Protein: 38g
- Fat: 30g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, blanched almond flour is essentially the same as ground almonds and will work perfectly to thicken the sauce and give it that classic nutty korma flavor.
This usually happens for one of two reasons: either the heat was too high when you added the cream, or the yogurt (from the marinade) was too cold when it hit the hot pan, causing it to curdle. Using room-temperature yogurt and heating the cream gently without boiling will prevent this.
This is a classic, British-style korma, much like one you would find in a good UK curry house or in a family cookbook. It’s designed to be accessible, mild, and creamy, and is a foolproof version of the beloved dish.
Try More Recipes:
- Mary Berry Chicken Hotpot With Potato Topping Recipe
- Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
- Mary Berry Chicken Noodle Soup Recipe
Mary Berry Chicken Korma Recipe
Description
A classic, mild, and creamy chicken korma made with tender chicken, ground almonds, and a gently spiced yogurt sauce.
Ingredients
Instructions
- Combine chicken with yogurt, cumin, coriander, and turmeric; marinate for 30 mins.
- Sauté onion in oil until soft (8-10 mins); add minced garlic and ginger and cook for 1 min.
- Stir in ground almonds and garam masala, toasting for 1 minute.
- Add the marinated chicken and cook until sealed on all sides (5-7 mins).
- Pour in the chicken stock, bring to a simmer, and cook covered for 15-20 mins until chicken is tender.
- Stir in the single cream and heat gently for 1-2 minutes (do not boil).
- Season with salt and pepper and serve garnished with flaked almonds and coriander.
Notes
- For an extra rich sauce, you can substitute single cream with double cream, but be extra careful not to let it boil.
- Using chicken thighs (instead of breast) will result in more tender and flavorful meat.
- Do not let the sauce boil after adding the cream, or it may curdle and split.
