Mary Berry Chicken Korma
A mild, creamy chicken curry with coconut milk, almonds, and aromatic spices, perfect for a comforting family meal.
Ingredients
- 4 boneless, skinless chicken breasts cut into chunks
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp mild chilli powder (optional)
- 1 tbsp tomato purée
- 200 ml coconut milk
- 100 ml double cream
- 2 tbsp ground almonds
- 2 tbsp vegetable oil or butter
- salt to taste
- Fresh coriander for garnish
Instructions
Cook the onions:
- Heat oil or butter in a pan.
- Add chopped onion and cook gently for 8–10 minutes until soft and lightly golden.
Add aromatics:
- Add crushed garlic and grated ginger.
- Cook for about 1 minute until fragrant.
Add spices:
- Stir in cumin, coriander, turmeric, chilli powder, and tomato purée.
- Cook for 1–2 minutes.
Add chicken:
- Add the chicken pieces and mix well so they are coated with the spice mixture.
- Cook for about 5 minutes
Make the sauce:
- Add coconut milk, ground almonds, and salt.
- Stir well and simmer gently for 15–20 minutes until the chicken becomes tender.
Finish the curry:
Serve:
- Garnish with fresh coriander and serve hot with basmati rice or naan.
Notes
Pro Tips:
✔ Add crushed cardamom pods for extra aroma.
✔ Ground almonds help thicken the sauce naturally.
✔ Simmer on low heat for a smooth creamy texture.
✔ A spoon of mango chutney can add mild sweetness.
✔ Best served with steamed basmati rice or naan bread.
✔ Ground almonds help thicken the sauce naturally.
✔ Simmer on low heat for a smooth creamy texture.
✔ A spoon of mango chutney can add mild sweetness.
✔ Best served with steamed basmati rice or naan bread.
