Mary Berry Chicken Korma

This one started as a bit of a compromise. My partner wanted curry, but nothing too spicy. I wanted something flavourful—not just chicken in cream. Mary Berry’s Chicken Korma struck the perfect middle ground, and honestly, I’ve been making it on repeat ever since.

I did make a classic mistake the first time though: threw the yogurt into a hot pan straight from the fridge. Result? A curdled mess that looked more like scrambled eggs than silky sauce. But once I slowed down and treated the sauce gently, it all came together. Creamy, fragrant, and rich—without being heavy.

This is one of those rare dishes that feels both luxurious and low-effort. Perfect for a weekday dinner or a no-fuss curry night with friends.

THE SECRET BEHIND THIS BAKE

This korma works so well because it’s about balance and technique, not heat:

• Gently layered spices – There’s warmth from the cardamom, cinnamon, and garam masala, but nothing overpowering.
• Yogurt + cream combo – The yogurt adds lightness and acidity, while the cream brings that luscious richness korma needs.
• Chicken thighs + breasts – Using both means you get tenderness and structure. Thighs give flavour, breasts keep things neat.

It’s a case of letting the ingredients do the work—just don’t rush the sauce.

INGREDIENTS + WHY THEY MATTER

• Chicken thighs and breasts – The combo is brilliant. Thighs stay juicy, breasts slice up nicely for serving.
• Cardamom pods and cinnamon stick – These build that unmistakable korma base. Whole spices are subtle but essential.
• Fresh ginger and garlic – Not paste. The fresh stuff gives zing and brightness you won’t get from jars.
• Garam masala – Adds warmth and a touch of sweetness. I use a homemade blend, but any good-quality one works.
• Yogurt – Needs to be full-fat and at room temperature, or it’ll split. I learned that one the hard way.
• Ground almonds – Not just for texture—they thicken the sauce and mellow the spices.
• Cream – Use double cream and don’t skimp. It’s what gives that velvety, restaurant-style finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No cardamom pods? Add a small pinch of ground cardamom with the other spices. Not the same depth, but it works.
• Dairy-free? Use coconut yogurt and coconut cream. The flavour will shift, but it’s still rich and lovely.
• Want it sweeter? A spoon of mango chutney stirred in at the end adds a nice fruity note.
• No almonds? Cashew powder or ground sunflower seeds can thicken in a similar way—just don’t skip that step.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce curdled	Yogurt added cold or too fast	Bring yogurt to room temp, add slowly off the heat
Chicken dried out	Overcooked or high simmer	Keep heat low and cook covered until just tender
Too bland	Skimped on whole spices or salt	Don’t be shy—taste and adjust before serving

HOW TO MAKE MARY BERRY’S CHICKEN KORMA

1. Brown the chicken
   Heat 2 tbsp oil in a sauté pan. Add chicken pieces, fry 6–8 minutes until lightly golden. Transfer to a plate.
2. Cook the aromatics
   Add remaining oil. Fry onion, cardamom, cinnamon, garlic, and ginger for 5 minutes, until onion starts to brown.
3. Add spices
   Stir in ground coriander, garam masala, turmeric, and chilli powder. Cook 1 minute until fragrant.
4. Return the chicken
   Add the chicken and juices back to the pan. Cook 2 minutes, stirring well to coat.
5. Make the sauce
   Lower the heat. Add yogurt slowly, one spoon at a time, stirring well. Pour in 200ml water. Cover and simmer 15–20 minutes.
6. Finish the korma
   Stir in ground almonds and 3 tbsp of cream. Season with salt and pepper. Remove the cinnamon stick. Drizzle remaining cream and scatter coriander on top.

TIPS FROM MY KITCHEN

• I crush the cardamom pods slightly to help release flavour, but don’t go too far—you want to fish them out easily.
• Stirring in the yogurt with the pan off the heat for a moment helps avoid curdling.
• If I’m serving kids, I skip the chilli powder and add a dollop of mango chutney instead.

STORAGE + SERVING

• Fridge: Keeps well for 3 days. The flavours deepen overnight.
• Freezer: Freeze in a container for up to 2 months. Thaw overnight and reheat gently.
• To reheat: Warm slowly in a pan. Add a splash of cream or water to loosen if needed.

FREQUENTLY ASKED QUESTIONS

Q: Can I use all chicken breasts instead of thighs?
A: You can, but it’s slightly less juicy. The mix of breast and thigh gives the best texture and flavour.

Q: What should I serve with it?
A: Basmati rice and naan are classic, but I’ve also served it with roti and even plain couscous when I ran out of rice—it still worked.

Q: Can I make this ahead?
A: Yes, it’s even better the next day. Just reheat gently to avoid splitting the sauce.

Q: Is it spicy?
A: Not at all. It’s mild, fragrant, and very family-friendly. You can always add extra chilli if you like heat.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Cordon Bleu