Mary Berry's Korma-style chicken curry is ready in less than 30 minutes
A fan of curry, but not too hot on the spice? Mary Berry's lovely and mild chicken Korma-style recipe is a winner.
Mild enough for all the family to enjoy, Mary Berry's Korma-like chicken curry recipe can be whipped up in as little as 30 minutes.
The South Asian-inspired dish is traditionally made with red meat, such as lamb, but chicken has become a popular substitution.
Made with a rich, creamy sauce made of yoghurt and nuts (in this case, almonds), there is a delightful flavour thanks to the sprinkling of earthy, aromatic spices.
Fans of curry will be delighted with this homemade chicken curry that is exploding with flavour.
There's not much else more satisfying, when it comes to cooking, than preparing a curry from scratch that tastes so good.
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Chicken curry recipe
- Prep time: less than 30 minutes
- Cooks in: 10 to 30 minutes
- Serves: four people
Ingredients:
- Five skinless and boneless chicken breasts, sliced into thin strips
- Three tbsp sunflower oil
- Two brown onions, thinly sliced
- Two garlic cloves, crushed
- Half a fresh red chilli, seeds removed, finely chopped
- Two tbsp medium curry powder
- One tsp ground cumin
- 10 green cardamom pods, crushed to remove the seeds
- 450ml chicken stock
- 125g ground almonds
- Two tbsp mango chutney
- Half lemon, juice only
- 200g full-fat natural yoghurt
- Salt and ground black pepper
- Boiled or steamed rice, to serve
- Coriander leaves, to garnish
Method
Season the chicken pieces with salt and pepper. Heat a large, deep non-stick frying or sauté pan until piping hot and add two tablespoons of the oil.
Quickly fry the chicken for four to dix minutes until sealed and slightly golden. Remove with a slotted spoon and set aside.
Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium–high heat for 10 minutes, or until the onions are golden brown.
Add the spices and fry for another minute, stirring well to coat the onions. Stir in the stock, ground almonds and mango chutney, then bring to the boil and allow to bubble for two to three minutes.
Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about five to seven minutes, or until the chicken is cooked through.
Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves.
