Preparing a homemade curry from scratch can often feel like a challenging task, especially when aiming to perfect the delicate balance of flavours and seasonings. However, culinary legend Mary Berry has shared a remarkably simple and delicious chicken korma recipe that promises to delight the entire household. This mild, family-friendly dish cleverly substitutes traditional cream with natural yoghurt, resulting in a fresher and lighter taste profile that doesn't compromise on richness.
Recipe Overview and Key Features
Mary Berry's chicken korma-style curry is specifically designed to be accessible and enjoyable for all ages, with a gentle spice level that won't overwhelm younger palates. The recipe serves four people comfortably, though any leftovers can be easily reheated the following day, making it an excellent option for meal planning. The entire cooking process, from preparation to serving, takes approximately 30 minutes, offering a perfect solution for busy weeknight dinners.
Essential Ingredients List
The recipe calls for straightforward, readily available ingredients that combine to create complex flavours:
- Five skinless and boneless chicken breasts, sliced into thin strips
- Three tablespoons of sunflower oil for cooking
- Two brown onions, thinly sliced
- Two garlic cloves, crushed
- Half a fresh red chilli, deseeded and finely chopped
- Two tablespoons of medium curry powder
- One teaspoon of ground cumin
- Ten green cardamom pods, crushed to extract seeds
- 450ml of chicken stock
- 125g of ground almonds for thickening
- Two tablespoons of mango chutney for sweetness
- Half a lemon, juiced
- 200g of full-fat natural yoghurt
- Salt and freshly ground black pepper to taste
- Boiled or steamed rice for serving
- Fresh coriander leaves for garnish
Step-by-Step Cooking Method
Step One: Begin by seasoning the chicken strips generously with salt and pepper. Heat a large, deep frying pan until very hot, then add two tablespoons of sunflower oil. Quickly fry the chicken for four to six minutes until properly sealed and lightly golden brown. Remove the chicken using a slotted spoon and set aside temporarily.
Step Two: Pour the remaining oil into the same pan, then add the sliced onions, crushed garlic, and chopped chilli. Cook these aromatics over a medium-high heat for approximately 10 minutes, stirring occasionally, until they become soft and fragrant.
Step Three: Add the curry powder, ground cumin, and crushed cardamom seeds to the pan, sautéing for an additional minute to coat the onions thoroughly and release the spices' essential oils.
Step Four: Mix in the chicken stock, ground almonds, and mango chutney, bringing the mixture to a vigorous boil. Allow it to bubble away for about two minutes to slightly reduce and thicken.
Step Five: Return the cooked chicken strips to the pan, stirring well to combine. Reduce the heat to low, cover the pan with a lid, and let the curry simmer gently for five to seven minutes, or until the chicken is completely cooked through.
Step Six: Finally, fold in the fresh lemon juice and full-fat natural yoghurt, stirring gently to incorporate without curdling. Taste and adjust the seasoning with additional salt and pepper if required. Serve immediately alongside boiled or steamed rice, garnished with fresh coriander leaves for a vibrant finish.
Why This Recipe Stands Out
Mary Berry's approach to chicken korma demonstrates her signature style of creating accessible yet sophisticated dishes. The use of yoghurt instead of cream not only lightens the calorie content but also introduces a pleasant tanginess that complements the warm spices beautifully. The ground almonds provide a subtle nuttiness and help create a luxuriously smooth sauce without requiring lengthy reduction times. This recipe proves that impressive, flavourful curries don't need to be complicated or time-consuming, making it an ideal addition to any home cook's repertoire.
