Mary Berry Chicken Korma Recipe [Tips & Tricks]

If you’re looking to make a rich and flavorful chicken korma that’s simple to prepare and guaranteed to impress, then Mary Berry’s Chicken Korma recipe is a must-try!

Known for her easy-to-follow recipes, Mary Berry’s take on this classic dish balances the perfect amount of spices, creaminess, and tender chicken, making it a delicious choice for both weeknight dinners and special occasions. Whether you’re new to cooking or a seasoned pro, this recipe will make you feel like a culinary expert in no time!

Mary Berry Chicken Korma Recipe

Ingredients Needed

To make Mary Berry’s Chicken Korma, a beloved recipe from one of the UK’s most iconic chefs, you’ll need a carefully selected array of ingredients that contribute to the dish’s aromatic and creamy texture. Each element plays a crucial role in building depth of flavor, ensuring the dish strikes a perfect balance of warmth, richness, and subtle sweetness.

1. Chicken Breast or Thighs (500g):

Choose boneless, skinless chicken breasts or thighs as the base of this dish. Chicken thighs, although slightly fattier, lend themselves to a juicier, more tender result, while chicken breasts are leaner and firm. Either cut into bite-sized cubes, they’ll absorb the creamy, spiced sauce beautifully.

2. Onion (1 large):

Onions provide the foundational flavor for many curry dishes, including korma. It’s essential to finely chop the onion to ensure it softens easily when cooked, contributing a natural sweetness and depth to the curry’s base.

3. Garlic (2-3 cloves):

Garlic adds a sharp, pungent note that contrasts perfectly with the creamy sweetness of the coconut and the warmth of the spices. Fresh garlic is a must for that authentic, aromatic kick.

4. Fresh Ginger (2-inch piece):

Ginger imparts a warm, zesty spiciness, a key feature in balancing the richness of the korma sauce. Grated or minced ginger will seamlessly integrate into the curry, providing a delicate heat that doesn’t overpower.

5. Ground Almonds (100g):

The ground almonds are what make this korma uniquely smooth and creamy, adding a nutty, rich texture that forms the heart of the sauce. They are an essential ingredient for thickening the sauce while enhancing the overall flavor profile.

6. Coconut Milk (400ml):

A can of full-fat coconut milk creates the luxurious, velvety base of a traditional korma. It introduces a slightly sweet, tropical flavor that balances the spices and elevates the dish to new heights of indulgence.

7. Yogurt (150g):

Adding yogurt to the korma helps to cool down the spices and creates a silky finish to the sauce. Its tanginess also cuts through the richness of the coconut milk and ground almonds, providing a layer of complexity in flavor.

8. Korma Curry Paste (2-3 tablespoons):

Korma paste typically contains a blend of warm spices such as cumin, coriander, turmeric, cardamom, and cinnamon. It’s the backbone of this dish, offering that signature mild and aromatic flavor that defines korma curry. Mary Berry’s recipe might recommend using store-bought paste, but homemade paste can be used for extra authenticity.

9. Ground Turmeric (1 teaspoon):

Turmeric contributes both color and a subtle earthy flavor to the dish. It’s an essential spice in most curry recipes, and in korma, it offers a golden hue that’s visually appealing.

10. Garam Masala (1 teaspoon):

This warm spice blend rounds off the flavor profile, bringing in hints of cinnamon, cloves, cumin, and cardamom, offering that unmistakable richness and aromatic warmth typical of Indian cuisine.

11. Fresh Coriander (for garnish):

Fresh cilantro (or coriander) adds a burst of color and fresh, citrusy notes that brighten up the rich, creamy curry. It’s essential for garnishing and enhancing the dish’s visual appeal.

12. Vegetable Oil (or Ghee) (2 tablespoons):

For sautéing the onions and cooking the spices, you’ll need a good fat like vegetable oil or, for a more authentic touch, ghee (clarified butter). Ghee adds an extra layer of flavor, giving the curry a rich, nutty base.

13. Salt and Pepper:

Seasoning is important for balancing the flavors. A pinch of salt and a few cracks of black pepper will help bring all the ingredients together.

Equipment Needed

To create Mary Berry’s Chicken Korma, a few basic yet essential kitchen tools will make the process easier and more efficient. Here’s a list of the equipment you’ll need to bring this fragrant and flavorful dish to life:

1. Large Frying Pan or Skillet:

A wide, flat frying pan or skillet is ideal for sautéing the onions, garlic, and ginger, as well as browning the chicken. A non-stick skillet works well, but a heavy-based pan like cast iron also ensures even heat distribution, which is crucial when cooking the chicken to perfection.

2. Chopping Board and Sharp Knife:

Precision in chopping your onions, garlic, and ginger ensures they cook evenly and blend into the curry seamlessly. A sharp knife is also needed for cutting the chicken into bite-sized pieces, ensuring it cooks evenly and absorbs the flavors.

3. Grater or Mince Garlic Press:

For the ginger and garlic, you’ll want to grate or mince them finely to ensure they integrate well into the curry. A box grater or a garlic press can save you time, especially for ginger.

4. Measuring Spoons:

When working with spices, accuracy is important for achieving the perfect balance. A set of measuring spoons will ensure you add the right amount of turmeric, garam masala, and other seasonings.

5. Wooden Spoon or Spatula:

A sturdy wooden spoon or spatula is perfect for stirring the curry and scraping up any flavorful bits that may stick to the pan. This helps in preventing burning and ensures that the sauce cooks evenly.

6. Lid for Simmering:

A lid will help retain moisture and heat when simmering the curry. It’s crucial when letting the chicken cook through in the curry sauce and to allow the flavors to meld together beautifully.

7. Serving Dishes or Bowls:

Finally, serving bowls or plates will be needed to present the finished dish. A simple, elegant bowl is the perfect vessel for showcasing the creamy chicken korma, often paired with rice or naan.

How To Make Mary Berry’s Chicken Korma

Creating Mary Berry’s Chicken Korma involves several simple steps that, when followed with care, result in a rich, flavorful dish that will impress both family and guests alike.

Step 1: Prepare the Ingredients

Start by preparing all the ingredients: chop the onions finely, grate the garlic and ginger, and cut the chicken into bite-sized chunks. Have your coconut milk, yogurt, ground almonds, and korma paste ready to go. This makes the cooking process smoother.

Step 2: Brown the Chicken

In a large frying pan or skillet, heat 1 tablespoon of vegetable oil (or ghee) over medium heat. Add the chicken pieces and season with salt and pepper.

Sauté the chicken until it’s lightly golden on all sides, about 5-6 minutes. Remove the chicken from the pan and set aside.

Step 3: Sauté Onions, Garlic, and Ginger

In the same pan, add another tablespoon of oil if necessary, and sauté the finely chopped onion over medium heat until it’s soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for an additional minute, allowing the aromas to release.

Step 4: Add the Spices

Stir in the korma curry paste, turmeric, and garam masala. Cook for 2-3 minutes, allowing the spices to bloom and deepen in flavor.

Step 5: Add the Liquids

Next, pour in the coconut milk, ground almonds, and yogurt. Stir everything together until the sauce is smooth and creamy. If it looks too thick, you can add a splash of water or chicken stock to reach your desired consistency.

Step 6: Simmer and Cook the Chicken

Return the browned chicken to the pan and stir it into the sauce. Cover with a lid and let it simmer for 20-25 minutes, until the chicken is cooked through and tender, and the flavors have melded together.

Step 7: Finish and Garnish

Once the chicken is cooked, taste the sauce and adjust the seasoning if necessary. Stir in fresh coriander for a burst of freshness, and serve the korma with basmati rice or warm naan bread.

Expert Tips

• Use Full-Fat Coconut Milk: For the creamiest korma, always use full-fat coconut milk. The richness it provides is essential to the smooth texture of the sauce.

• Don’t Skip the Almonds: Ground almonds are a defining feature of a traditional korma, helping thicken the sauce and add a nutty richness. Be sure to add them as directed.

• Adjust Spice Levels: While korma is known for being mild, you can adjust the spiciness based on your preference. If you like a bit more heat, you can add a touch of chili powder or some finely chopped fresh chilies.

• Marinate the Chicken: For even more flavor, marinate the chicken in yogurt, garlic, and spices for a few hours or overnight before cooking. This will help tenderize the chicken and enhance the flavor.

• Serve with Sides: Korma is traditionally served with basmati rice or naan, but it can also be paired with a fresh cucumber raita or a simple side salad to balance out the richness of the curry.

Mary Berry’s Chicken Korma is the epitome of comfort food, offering a delicate and aromatic curry that is both rich and flavorful without being overwhelmingly spicy. It’s a wonderful dish to introduce newcomers to the world of Indian cuisine, as it combines the warmth of traditional spices with the soothing creaminess of coconut and yogurt. The preparation is straightforward, and the ingredients come together to form a dish that’s perfect for a cozy weeknight meal or a dinner party.

By following this detailed guide, you’ll be able to recreate this iconic recipe and impress anyone you serve it to. Whether you’re an experienced cook or a beginner, the key lies in using high-quality ingredients, balancing your spices carefully, and allowing the dish to simmer slowly, developing depth of flavor as it cooks. So gather your ingredients, set aside time to enjoy the cooking process, and indulge in the creamy, fragrant goodness of Mary Berry’s Chicken Korma.

Easy Recipe Variations For Mary Berry’s Chicken Korma

Mary Berry’s Chicken Korma is a rich, fragrant, and indulgent dish that many have come to love. Its creamy coconut base, mild spices, and tender chicken make it a favorite in households around the world.

But like any classic recipe, it has plenty of room for customization. If you’re feeling adventurous, here are some easy recipe variations that can help you tailor the dish to suit your tastes, dietary preferences, or what you have on hand.

1. Vegetarian Or Vegan Chicken Korma

   For a vegetarian or vegan version of Mary Berry’s Chicken Korma, simply swap out the chicken for plant-based protein such as tofu, tempeh, or chickpeas. If you’re opting for tofu, make sure to press it beforehand to remove excess moisture, so it can absorb the korma sauce more effectively.

   For a more hearty feel, use cauliflower or potatoes as your base vegetable. Additionally, replace dairy-based cream with coconut milk or a plant-based cream to maintain the smooth texture and richness of the sauce.

2. Korma With Different Meats

   While chicken is the traditional choice, you can experiment with other meats. Lamb is a popular alternative in Indian cuisine and pairs wonderfully with the creamy korma sauce.

   Pork or beef can also be substituted, though these meats may require a slightly longer cooking time to ensure they become tender. To infuse extra flavor, consider marinating the meat in yogurt and spices before cooking, similar to the marination process for traditional Indian curries.

3. Adding Nuts And Dried Fruits

   For a more luxurious and authentic touch, you can add chopped cashews or almonds into your korma. These nuts will not only bring added texture but also enhance the richness of the dish.

   Furthermore, dried fruits such as raisins, sultanas, or even dried apricots can be added to provide a burst of sweetness that contrasts with the spice and creaminess of the korma sauce. This fruity addition is often found in many traditional Indian korma recipes.

4. Heat Variations

   If you love a little heat in your korma, feel free to adjust the level of spice. While korma is traditionally mild, you can add a pinch of chili powder or a small chopped fresh chili to give it a bit more of a kick.

   For those who enjoy a deeper heat, include some garam masala, which can add a lovely warmth and complexity. Balancing heat with sweetness in this dish creates a beautiful flavor profile, so don’t hesitate to adjust to your personal preference.

5. Adding Fresh Herbs And Citrus

   Fresh herbs can make a big difference in elevating the dish. Cilantro (coriander) is a staple garnish, and adding some fresh leaves into the sauce can help brighten up the rich flavors.

   You could also squeeze some fresh lemon or lime juice into the sauce for a tangy contrast. The zest from the citrus can add an aromatic lift that cuts through the creaminess, bringing balance and vibrancy to the dish.

By experimenting with these variations, you can give Mary Berry’s Chicken Korma your own personal twist while still maintaining the essence of this comforting and flavorful dish.

Best Practices To Store Leftovers

If you’ve made a large batch of Mary Berry’s Chicken Korma or simply have some leftovers to save for later, proper storage is key to preserving both flavor and texture. Here are some best practices to ensure your korma remains delicious when reheated:

1. Cool The Korma Quickly

   When storing leftovers, it’s important to allow the dish to cool down to room temperature before refrigerating it. This helps prevent bacterial growth and keeps the texture intact. Avoid leaving the dish out for too long-ideally, you should refrigerate it within two hours of cooking.

2. Use An Airtight Container

   To keep the flavors fresh, store your korma in an airtight container. This will help prevent it from absorbing any odors from the fridge and protect it from drying out. Glass containers are a great option since they don’t retain odors like plastic might, and they also allow you to easily check the contents.

3. Refrigeration

   Chicken korma will typically stay fresh in the refrigerator for about 3-4 days. To ensure optimal taste and safety, it’s best to consume the leftovers within this time frame. If you know you won’t eat it within this period, freezing is an option.

4. Freezing Leftovers

   If you plan to freeze your korma, place it in a freezer-safe container, leaving some space at the top for expansion. Chicken korma can be stored in the freezer for up to 2-3 months.

   When you’re ready to eat it, defrost it overnight in the refrigerator before reheating. Slow reheating on the stovetop or in the microwave will allow the korma to regain its creamy texture. Be sure to stir occasionally to avoid separation in the sauce.

5. Reheating Tips

   When reheating chicken korma, do so gently to avoid curdling the cream or coconut milk in the sauce. Heat it over low to medium heat, stirring frequently.

   If the sauce has thickened too much, you can add a splash of water, chicken stock, or additional coconut milk to loosen it up. Be careful not to overheat the dish, as this can cause the chicken to become tough or the sauce to separate.

What Goes Well With Chicken Korma

When preparing a complete meal featuring Mary Berry’s Chicken Korma, it’s important to consider accompaniments that will complement the richness and depth of flavor in the dish. Here are some options to round out the meal:

1. Rice

   Rice is a staple pairing with chicken korma, as it provides a neutral base that allows the creamy sauce to shine. Plain basmati rice is the most traditional choice, but you can also try pilaf or saffron rice for a more aromatic, flavorful option. The fluffy texture of basmati rice works perfectly for soaking up the korma sauce, and its slight nuttiness enhances the overall experience.

2. Naan Bread

   Warm naan bread is another beloved accompaniment to chicken korma. The soft, pillowy texture makes it ideal for dipping into the rich sauce.

   Garlic naan or butter naan are both great options, but you can also try other types, such as cheese naan, for a fun twist. The slight char from cooking in a tandoor oven adds a smoky element that balances out the creamy dish.

3. Cucumber Raita

   For some cool contrast, a side of cucumber raita is a refreshing choice. This yogurt-based condiment, often flavored with mint, cucumber, and cumin, provides a cooling effect that counteracts the richness of the korma. The slight tang of the yogurt also adds a nice balance to the overall flavor profile of the meal.

4. Vegetable Sides

   Vegetables like sautéed spinach, roasted cauliflower, or a simple side of green beans can bring some freshness and crunch to the meal. The textures of these vegetables offer a delightful contrast to the smooth and creamy chicken korma. Lightly spiced roasted vegetables, such as carrots or bell peppers, can also complement the dish’s warmth.

5. Pickles And Chutneys

   Indian pickles and chutneys, such as mango chutney or lime pickle, are often served alongside korma. These condiments provide a tangy, slightly spicy kick that helps cut through the richness of the curry. The burst of flavor from the chutneys can create a perfect balance with the mild, aromatic spices of the korma.

Conclusion

Mary Berry’s Chicken Korma is a dish that combines the best of Indian cuisine with the comfort of British home cooking. Its creamy texture, delicate balance of spices, and rich flavor make it a versatile and enjoyable meal.

With a few easy variations, you can adapt the dish to suit different dietary preferences or simply experiment with new flavor profiles. Whether you’re adding vegetables, changing up the protein, or adjusting the spice level, there’s no wrong way to make this dish your own.

When storing leftovers, follow best practices for cooling, sealing, and reheating to keep the korma tasting as fresh as the day it was made. And when it comes to pairing, the right accompaniments-be it rice, naan, or a refreshing side like raita-will take your meal to the next level. Whether you’re enjoying it for dinner tonight or savoring it as leftovers tomorrow, Chicken Korma remains a dish that never goes out of style.

FAQs

What Makes Mary Berry’s Chicken Korma Recipe Unique?

Mary Berry’s chicken korma recipe is unique for its balanced blend of aromatic spices and creamy coconut flavor. Unlike many traditional kormas that are overly rich or too spicy, her version focuses on a delicate, smooth sauce, with tender chicken cooked to perfection. The use of fresh ingredients like garlic, ginger, and yogurt ensures a fresh, vibrant taste.

What Ingredients Are Needed For Mary Berry’s Chicken Korma?

To make Mary Berry’s chicken korma, you’ll need chicken breasts, onions, garlic, ginger, ground almonds, coconut milk, yogurt, ground turmeric, ground cumin, ground coriander, and cinnamon. You will also need vegetable oil for frying and salt for seasoning.

Can I Substitute Chicken With Another Protein In Mary Berry’s Chicken Korma Recipe?

Yes, you can substitute chicken with other proteins such as turkey, lamb, or even tofu for a vegetarian option. The cooking time may vary depending on the protein you choose, but the sauce and flavoring will still complement a variety of proteins.

How Long Does It Take To Cook Mary Berry’s Chicken Korma?

The cooking time for Mary Berry’s chicken korma is typically around 40-45 minutes. This includes the time to sauté the ingredients and simmer the chicken in the flavorful sauce until it is tender and cooked through.

Can I Make Mary Berry’s Chicken Korma Recipe Ahead Of Time?

Yes, you can prepare Mary Berry’s chicken korma ahead of time. In fact, the flavors tend to improve when it sits for a few hours or even overnight in the fridge. Just be sure to reheat it thoroughly before serving, and you may need to add a splash of water or extra coconut milk if the sauce thickens too much during storage.

Is Mary Berry’s Chicken Korma Recipe Spicy?

No, Mary Berry’s chicken korma is not very spicy. It’s a mild, creamy curry with a subtle warmth from spices like cumin and coriander. If you prefer a spicier korma, you can adjust the seasoning by adding more chili or curry powder to suit your taste.

Can I Make Mary Berry’s Chicken Korma Recipe Without Coconut Milk?

While coconut milk is a key ingredient in Mary Berry’s chicken korma, you can substitute it with another creamy base like double cream, cashew cream, or even yogurt if you prefer a different flavor or a dairy-free alternative. Keep in mind that this will slightly alter the texture and flavor of the dish.

What Should I Serve With Mary Berry’s Chicken Korma?

Mary Berry’s chicken korma pairs beautifully with fluffy basmati rice, naan bread, or even a side of sautéed vegetables. A cooling cucumber raita or a fresh salad with mint and yogurt can also be served on the side to balance out the rich flavors of the curry.

How Do I Store Leftovers Of Mary Berry’s Chicken Korma?

Leftovers of Mary Berry’s chicken korma can be stored in an airtight container in the fridge for up to 2-3 days. If you want to store it longer, you can freeze the korma for up to 3 months. When reheating, make sure it is thoroughly heated, and you can add a little extra coconut milk or water to restore its creamy consistency.

Can I Adjust The Flavor Of Mary Berry’s Chicken Korma?

Yes, you can easily adjust the flavor of Mary Berry’s chicken korma to suit your preferences. If you like it more savory, you can add more cumin or coriander.

For added sweetness, you could increase the amount of ground almonds or coconut. Additionally, adding a pinch of garam masala or more turmeric will intensify the flavor.