Mary Berry Chicken Korma​ Recipe

This creamy Mary Berry Chicken Korma is made with tender chicken breast, ground almonds, coconut milk, fresh ginger, and a touch of single cream. This recipe creates a wonderfully mild, fragrant, and luxurious curry that is rich without being overpowering. It’s the perfect choice for a family dinner, serves 4 people, and is a comforting meal for any time of year.

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Mary Berry Chicken Korma Ingredients

For the Korma Paste:

• 1 onion, roughly chopped
• 2 cloves garlic, crushed
• 2.5cm (1 inch) piece of fresh root ginger, peeled and grated
• 50g (1/2 cup) ground almonds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 2 tbsp sunflower oil
• 2 tbsp water

For the Curry:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp sunflower oil
• 400ml (14 oz) can full-fat coconut milk
• 150ml (2/3 cup) single cream
• 1 tbsp mango chutney
• Salt and freshly ground black pepper
• Fresh coriander, chopped (for garnish)
• Flaked almonds, toasted (for garnish)

How To Make Mary Berry Chicken Korma

1. Make the korma paste: Place all the ingredients for the korma paste into a small food processor or blender. Blend until you have a smooth, thick paste.
2. Sear the chicken: Heat the tablespoon of sunflower oil in a large, deep-sided frying pan or casserole dish over a medium-high heat. Add the chicken pieces and fry for 5-7 minutes, turning occasionally, until they are sealed and lightly golden on all sides.
3. Cook the paste: Add the prepared korma paste to the pan with the chicken. Stir well to coat the chicken and cook for 2 minutes until the paste becomes very fragrant.
4. Simmer the curry: Pour the coconut milk into the pan and stir everything together, scraping up any bits from the bottom. Bring the mixture to a gentle simmer, then reduce the heat, cover, and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.
5. Finish the sauce: Remove the pan from the heat and stir in the single cream and mango chutney. Do not allow the curry to boil after adding the cream, as this can cause it to split.
6. Garnish and serve: Season the korma with salt and pepper to taste. Serve hot, garnished with a sprinkle of fresh coriander and toasted flaked almonds.

Recipe Tips

• Toast Your Spices: For an even deeper flavor, you can toast the whole spices (cumin and coriander seeds) in a dry pan for a minute until fragrant before grinding them for the paste.
• Don’t Boil the Cream: Single cream has a lower fat content and can curdle or “split” if boiled. Always stir it in at the end of cooking with the heat turned off for a smooth, creamy finish.
• Use Full-Fat Coconut Milk: For the creamiest and richest sauce, it’s important to use full-fat coconut milk. Light versions will result in a much thinner, less flavorful korma.
• Ground Almonds are Key: The ground almonds are essential for a traditional korma. They not only add a subtle nutty flavor but also act as a thickener for the sauce.

What To Serve Chicken Korma

This classic chicken korma is best served with traditional Indian accompaniments. Offer a bowl of fluffy, steaming basmati rice to soak up the creamy sauce. Warm naan bread, either plain or garlic, is perfect for dipping. A simple side of cucumber raita (yogurt and cucumber dip) provides a cool, refreshing contrast to the rich curry.

How To Store Chicken Korma Leftovers

• Refrigerate: Allow the korma to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors often develop and taste even better the next day. Reheat gently in a saucepan over low heat.
• Freeze: Chicken korma freezes very well. Let it cool completely before portioning it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently until piping hot.

Mary Berry Chicken Korma Nutrition Facts

• Calories: 620 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 250mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 40g

Frequently Asked Questions

• Is this chicken korma spicy? No, a traditional korma is one of the mildest curries. This recipe has no chili in it, making it perfect for children or anyone who prefers less heat. If you like a little spice, you can add a pinch of chili powder with the other spices.
• Can I make this curry dairy-free? Yes. To make a dairy-free version, simply omit the single cream or substitute it with a dairy-free cream alternative. You could also use the thick, set cream from the top of another can of coconut milk.
• Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs have a richer flavor and are more forgiving, as they are less likely to dry out. Simply use the same weight of boneless, skinless chicken thighs and cook for the same amount of time.

Try More Recipes:

• Mary Berry Chicken Hotpot With Potato Topping​ Recipe
• Mary Berry Chicken Chow Mein​ Recipe
• Mary Berry Chicken And Chorizo Tray Bake​