Mary Berry Chicken Korma Recipe

The Mary Berry Chicken Korma Recipe is a wonderfully comforting curry featuring tender pieces of chicken simmered in a rich, creamy sauce infused with gentle spices. It’s the sort of mild, flavourful dish that’s perfect for a family dinner, weekend curry night or entertaining guests who enjoy aromatic rather than fiery curries.

A good chicken korma should have succulent chicken coated in a silky, velvety sauce with a delicate balance of warming spices, creamy yoghurt and coconut milk. Ground almonds add richness and help thicken the sauce naturally, while gentle simmering allows the flavours to develop without overpowering the chicken. Mild, fragrant and full of comforting flavour, this classic korma is delicious served with fluffy basmati rice, naan bread or poppadoms.

Ingredients

For the Chicken Korma

• 700g chicken breast, cut into chunks
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp cayenne pepper
• 200ml coconut milk
• 150ml plain yogurt
• 50g ground almonds
• 1 tbsp tomato purée
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice

How to Make Mary Berry Chicken Korma Recipe

Prepare the Ingredients

Cut the chicken into bite-sized pieces. Finely chop the onion, mince the garlic and grate the ginger.

Cook the Aromatics

Heat the vegetable oil in a large frying pan over medium heat. Cook the onion for about 5 minutes until softened, then stir in the garlic and ginger and cook for 1 minute until fragrant.

Add the Spices

Stir in the ground cumin, coriander, turmeric, cardamom and cayenne pepper. Cook for 1–2 minutes, stirring continuously, until the spices become fragrant.

Brown the Chicken

Add the chicken pieces to the pan and cook for 5–7 minutes until lightly browned on all sides.

Make the Korma Sauce

Stir in the coconut milk, yoghurt, tomato purée and ground almonds. Season with salt and black pepper, mixing well until the sauce is smooth.

Simmer the Korma

Cover and simmer gently for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Avoid boiling to prevent the yoghurt from curdling.

Finish the Curry

Stir in the fresh coriander and lemon juice, then taste and adjust the seasoning if needed.

Serve and Enjoy

Serve hot with fluffy basmati rice, naan bread or poppadoms, garnished with extra coriander if desired.

Final Touch

The finished chicken korma should have tender, juicy chicken coated in a silky, creamy sauce infused with gentle warming spices. Rich with coconut milk, yoghurt and ground almonds, yet perfectly balanced with a touch of fresh lemon and coriander, this mild curry is comforting, aromatic and ideal for sharing with family and friends.

Recipe Tips

• Use fresh ginger for the best flavour — it adds a bright, zesty note that ground ginger lacks.
• Toast the spices briefly before adding the chicken — this releases their essential oils and intensifies their flavour.
• Avoid boiling the sauce — a gentle simmer prevents the yogurt from curdling and keeps the sauce smooth.
• Adjust the cayenne pepper to taste — if you prefer a milder korma, reduce the amount.
• Ground almonds help thicken the sauce — if you prefer a thinner consistency, reduce the amount slightly.
• Cut the chicken into even-sized pieces — this ensures they cook at the same rate and remain juicy.

Healthy Alternatives / Variations

• Add a handful of raisins for a touch of sweetness.
• Include some sliced bell peppers for extra colour and texture.
• Replace chicken with lamb for a richer flavour.
• Use coconut cream instead of coconut milk for a thicker sauce.
• Add a pinch of saffron for a more luxurious aroma.

Ingredient Substitutions

• Use Greek yogurt instead of plain yogurt for a thicker sauce.
• Substitute ground cashews for ground almonds if preferred.
• Replace coconut milk with almond milk for a nutty twist.
• Use turkey breast instead of chicken for a leaner option.

How to Serve

Serve the Mary Berry Chicken Korma Recipe with steamed basmati rice or warm naan bread. The creamy sauce pairs beautifully with the fluffy rice, making each bite a delight.

Pairing Ideas

A crisp cucumber raita or a simple green salad complements the richness of the korma. For drinks, a chilled glass of white wine or a refreshing mango lassi works wonderfully.

How to Store Leftovers

Fridge

Store any leftover chicken korma in an airtight container in the fridge for up to 3 days.

Freezer

You can freeze the korma for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop until piping hot, stirring occasionally to prevent sticking.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 18g
• Protein: 42g
• Fat: 32g

FAQs

Can I make this korma vegetarian?

Yes, you can substitute the chicken with vegetables such as cauliflower, potatoes, or chickpeas. Adjust the cooking time as needed for the vegetables.

How can I make the korma spicier?

Increase the amount of cayenne pepper or add a chopped green chili to the sauce for extra heat. Adjust to your taste preference.

What can I use instead of ground almonds?

You can use ground cashews or omit the nuts altogether if you prefer a nut-free version. The sauce will be slightly less thick without them.

Can I prepare this dish in advance?

Yes, the flavours develop even more if the korma is made a day ahead. Store it in the fridge and reheat gently before serving.

Mary Berry Chicken Korma Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The Mary Berry Chicken Korma Recipe is a creamy, mildly spiced curry with tender chicken in a rich sauce. Perfect for family dinners.

Ingredients

• 700g chicken breast, cut into chunks

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp ground turmeric

• 1/2 tsp ground cardamom

• 1/4 tsp cayenne pepper

• 200ml coconut milk

• 150ml plain yogurt

• 50g ground almonds

• 1 tbsp tomato purée

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp fresh coriander, chopped

• 1 tbsp lemon juice

Directions

• Start by cutting the chicken breast into bite-sized chunks and set aside.
• Heat the vegetable oil in a large pan over medium heat and cook the onion until soft and translucent, about 5 minutes.
• Add the garlic and ginger, cooking for another minute until fragrant.
• Sprinkle in the ground cumin, coriander, turmeric, cardamom, and cayenne pepper, cooking for 1-2 minutes until aromatic.
• Add the chicken chunks to the pan, cooking for 5-7 minutes until lightly browned on all sides.
• Pour in the coconut milk, yogurt, and tomato purée, stirring to combine, then add ground almonds, salt, and black pepper.
• Cover the pan and let the korma simmer gently for 20-25 minutes, stirring occasionally.
• Stir in the fresh coriander and lemon juice just before serving.
• Taste the korma and adjust the seasoning if necessary.

Notes

• Use fresh ginger for the best flavour — it adds a bright, zesty note that ground ginger lacks.
• Toast the spices briefly before adding the chicken — this releases their essential oils and intensifies their flavour.
• Avoid boiling the sauce — a gentle simmer prevents the yogurt from curdling and keeps the sauce smooth.
• Adjust the cayenne pepper to taste — if you prefer a milder korma, reduce the amount.
• Ground almonds help thicken the sauce — if you prefer a thinner consistency, reduce the amount slightly.
• Cut the chicken into even-sized pieces — this ensures they cook at the same rate and remain juicy.