Mary Berry’s Chicken Korma is a British twist on a classic Indian curry that brings together rich, creamy, and aromatic flavors with tender pieces of chicken. Known for her approachable yet sophisticated cooking style, Mary Berry offers a recipe that captures the essence of traditional korma while making it accessible for home cooks of all levels. In her version, the deep, warm flavors of cardamom, cinnamon, and cloves are tempered by a velvety coconut milk base, resulting in a dish that is indulgent but not overwhelming. This Chicken Korma, while typically mild, has just enough spice to provide depth without being overly hot, making it a favorite among families and those new to curry alike.
What sets Mary Berry’s recipe apart is her attention to detail. She ensures that every ingredient melds together perfectly, using a variety of fresh herbs and spices to create a balanced and harmonious flavor profile. The sauce is rich without being heavy, with the creaminess coming from a blend of yogurt and coconut milk, giving the dish its signature texture. It’s the kind of curry that has you coming back for seconds, and is perfect for both weeknight dinners and special occasions.
Mary Berry’s Chicken Korma Recipe
Ingredients Needed
To prepare Mary Berry’s Chicken Korma, you’ll need a mixture of common ingredients, with a few key spices and herbs to make the sauce come to life:
- Chicken – Skinless, boneless chicken breasts or thighs work best, as they cook quickly and stay tender.
- Onions – A couple of medium onions, finely chopped, will form the aromatic base of the curry.
- Garlic – Fresh garlic cloves, minced or crushed, bring a subtle sharpness to balance the sweetness of the coconut milk.
- Ginger – Fresh ginger, grated or finely chopped, adds a fresh, zesty bite that complements the richness of the sauce.
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Spices
- Ground Coriander – Adds a citrusy, warm flavor that brightens up the dish.
- Ground Cumin – Deepens the flavor profile with its earthy notes.
- Ground Turmeric – For color and a mild, warm flavor.
- Ground Cardamom – Sweet and aromatic, cardamom lends a fragrant complexity to the korma.
- Cinnamon – A hint of cinnamon helps round out the spices with a slight sweetness.
- Cloves – Used sparingly, cloves contribute an intense warmth and fragrance.
- Coconut Milk – The base for the sauce, offering a rich, creamy texture.
- Natural Yogurt – Helps thicken the sauce and adds tanginess.
- Ground Almonds – These contribute a nutty depth and help to thicken the sauce further, giving it that luxurious consistency.
- Oil – For frying the onions, garlic, and spices. A neutral oil like vegetable or sunflower works well.
- Fresh Coriander (Cilantro) – For garnishing the finished dish, providing a fresh contrast to the richness of the curry.
- Lemon Juice – A small splash of lemon juice at the end brightens the flavors and balances the creaminess.
Equipment Needed
While Mary Berry’s Chicken Korma doesn’t require any unusual or specialized kitchen equipment, there are a few essentials that will make the cooking process smoother:
- Large Frying Pan or Shallow Dutch Oven – A wide, deep pan is perfect for sautéing the onions, garlic, and spices, and for simmering the curry once the chicken and sauce are added. A Dutch oven is great because it distributes heat evenly.
- Chopping Board & Knife – For finely chopping the onions, garlic, and ginger.
- Grater or Zester – For grating the ginger and any fresh ingredients.
- Wooden Spoon or Spatula – To stir the curry and ensure everything cooks evenly.
- Measuring Spoons and Cups – To accurately measure the spices and ingredients.
- Ladle – For serving the curry into bowls.
- Serving Plates or Bowls – For serving the chicken korma, ideally with a side of steamed basmati rice or naan bread.
Instructions To Make Mary Berry’s Chicken Korma
Making Mary Berry’s Chicken Korma is straightforward and doesn’t take much time, but it’s important to follow each step to ensure the flavors develop properly. Here’s how you do it:
- Prepare the Ingredients: Start by finely chopping the onions, garlic, and ginger. Measure out the spices-ground coriander, cumin, turmeric, cardamom, cinnamon, and cloves. Get your chicken ready by cutting it into bite-sized pieces.
- Sauté the Aromatics: In a large frying pan or Dutch oven, heat some oil over medium heat. Add the onions and cook for about 5-7 minutes, or until soft and golden brown. Then, add the garlic and ginger, cooking for another 1-2 minutes until fragrant. This step is crucial for building the foundation of the curry’s flavor.
- Cook the Spices: Add the ground spices to the pan and stir well to coat the onions, garlic, and ginger. Cook for 1-2 minutes to allow the spices to release their essential oils and deepen in flavor. Be careful not to burn them.
- Add the Chicken: Toss in the chicken pieces and stir to coat them in the aromatic spice mixture. Allow the chicken to cook for about 5-7 minutes, turning occasionally, until it is lightly browned on all sides.
- Simmer the Sauce: Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the yogurt and ground almonds, and cook for 10-15 minutes, or until the chicken is fully cooked and tender. The sauce should thicken and become creamy, with the chicken soaking up the wonderful flavors.
- Finish the Dish: Once the chicken is cooked through, check the seasoning. You may want to add a bit of salt or a squeeze of lemon juice for balance. Garnish with fresh coriander just before serving.
- Serve: Mary Berry’s Chicken Korma is best served with fluffy basmati rice or warm naan bread to soak up the creamy sauce.
Tips And Tricks
- Adjust the Spice Level: If you prefer a spicier korma, you can add a pinch of chili powder or fresh chili to the spice mix. However, traditional korma is mild, so adjust to your taste.
- Use Chicken Thighs: For extra tenderness and flavor, consider using skinless, boneless chicken thighs instead of breasts. Thighs remain moist during cooking and absorb the sauce more effectively.
- Add Vegetables: You can sneak in some vegetables like peas, bell peppers, or spinach for added nutrition and color. Just be sure to add them in the last few minutes of cooking so they don’t overcook.
- Make Ahead: This dish actually tastes even better the next day, once the flavors have had more time to meld together. Feel free to make it ahead of time and reheat it for a quick dinner.
- Adjust the Creaminess: For a richer korma, increase the amount of yogurt or coconut milk. If you prefer a lighter sauce, use less coconut milk and more yogurt.
Mary Berry’s Chicken Korma is the perfect recipe for anyone looking to enjoy a mild, creamy, and flavorful curry at home. With a careful balance of spices, creamy coconut milk, and tender chicken, this dish is both comforting and elegant. Whether you’re an experienced cook or just starting out, the straightforward instructions make it an achievable dish for anyone. Plus, the versatility of the recipe means you can tweak it to suit your personal preferences, making it a timeless go-to in any home cook’s repertoire. So, grab your ingredients, follow the steps, and enjoy a dish that’s sure to please everyone at the table!
Easy Recipe Variations For Mary Berry’s Chicken Korma
Mary Berry’s Chicken Korma is a comforting dish, beloved for its mild yet flavorful combination of tender chicken, creamy sauce, and aromatic spices. However, like all classic recipes, it lends itself well to creative variations. Here are a few ways you can tweak the recipe to suit different tastes or dietary needs:
1. Swap The Protein
While Mary Berry’s Chicken Korma features chicken as the main protein, you can easily swap this for other meats, or even vegetarian options.
- Lamb: For a richer flavor, lamb can be used in place of chicken. Its slightly gamey taste complements the coconut-based sauce beautifully.
- Beef: If you prefer a more robust meat, beef chunks work well, although they’ll need to be cooked a bit longer to become tender.
- Vegetarian: You can substitute chicken with tofu, paneer (Indian cheese), or even vegetables like cauliflower, potatoes, and peas for a vegetarian version. Just make sure to sauté the vegetables or tofu first to give them some texture and flavor.
2. Spice It Up
While Chicken Korma is traditionally mild, you can increase the heat if you prefer a spicier dish.
- Increase the chili: Add extra chili powder or fresh green chilies to the sauce. You can even use red chili flakes for more texture.
- Ginger and garlic: Boost the ginger and garlic quantities for an added kick. Both ingredients bring heat and depth, complementing the creamy sauce without overpowering it.
3. Add Fruit For Extra Sweetness
Korma is often associated with a slight sweetness. For a fun twist, try adding fresh or dried fruit to the dish.
- Mango: Fresh mango chunks or a splash of mango puree can be stirred into the sauce for a tangy sweetness.
- Raisins or sultanas: Add a handful of raisins or sultanas towards the end of cooking. They’ll soak up the sauce and add an unexpected burst of sweetness.
4. Alter The Base Sauce
While the traditional base of Chicken Korma is a blend of cream, yogurt, and coconut, you can experiment with other ingredients to change the flavor and texture.
- Coconut milk vs. cream: For a lighter version, replace the heavy cream with coconut milk. It still gives the dish a creamy consistency but with a more pronounced coconut flavor.
- Greek yogurt: Swap out the regular yogurt for Greek yogurt for a thicker, tangier base that adds richness to the sauce.
5. Make It Dairy-Free Or Vegan
If you’re avoiding dairy or following a vegan lifestyle, you can easily modify the dish without sacrificing flavor.
- Dairy-free cream: Instead of using dairy-based cream, opt for coconut cream or cashew cream. Both will provide a rich, smooth texture.
- Vegan chicken or tofu: Swap the chicken for plant-based alternatives like vegan chicken pieces or more tofu.
6. Nuts For Texture
Incorporating nuts into the dish is a common practice in many Korma recipes. Not only does it enhance the flavor, but it also adds texture.
- Cashews: Toasted cashews are often included in Korma recipes. You can blend them into the sauce or scatter them on top as a garnish for a crunchy contrast.
- Almonds: Ground almonds are another great option to thicken the sauce. You can also sprinkle slivered almonds on top for extra crunch.
Storing Leftovers
One of the great things about Mary Berry’s Chicken Korma is that it stores wonderfully, allowing you to enjoy the flavors for days after it’s been made. Here’s how to store your leftovers properly to keep them fresh and tasty:
Refrigeration
- Cool Down: Allow your Chicken Korma to cool to room temperature before storing it in the fridge. This will help prevent the growth of harmful bacteria.
- Airtight Container: Store the dish in an airtight container to preserve its flavors and prevent it from absorbing odors from other foods in the fridge. It will last for up to 3 days when stored correctly.
- Reheating: When reheating the dish, do so gently. The chicken can dry out if reheated too quickly, so it’s best to warm it slowly on the stovetop over low heat, stirring occasionally. You may need to add a splash of water or extra coconut milk to loosen the sauce if it has thickened.
Freezing
- Cool and Package: If you have more leftovers than you can eat within a few days, freezing is a great option. Allow the dish to cool completely before transferring it into a freezer-safe container or resealable freezer bag.
- Storage Time: Chicken Korma can be frozen for up to 3 months. For best results, try to use it within 1-2 months, as the texture of the cream and yogurt-based sauce may change slightly over time.
- Thawing and Reheating: When ready to enjoy, thaw your Chicken Korma overnight in the fridge. Reheat it gently on the stovetop, adding a little liquid to restore its creamy consistency.
Freezing Tips
For those who want to freeze the Chicken Korma in individual servings, consider using ice cube trays or muffin tins. Once the portions are frozen, transfer them into a larger container or bag, making it easy to defrost just the amount you need.
What To Eat With Mary Berry’s Chicken Korma?
Mary Berry’s Chicken Korma is rich and creamy, so it pairs best with foods that balance or complement its flavor. Here are some ideas for what to serve alongside this delicious curry:
1. Rice
Rice is the classic accompaniment to Chicken Korma, helping to soak up the flavorful sauce.
- Basmati Rice: Fragrant and light, basmati rice is a natural pairing with Korma. It’s easy to make, and its fluffiness helps absorb the sauce without overwhelming the dish.
- Pilaf: If you want a bit more texture and flavor, a pilaf with peas, raisins, and nuts adds an aromatic depth that elevates the entire meal.
2. Naan Bread
A warm, pillowy naan bread is the ultimate side for mopping up the creamy sauce. You can try:
- Garlic Naan: For extra flavor, garlic naan brings a nice contrast to the rich, mild Korma.
- Cheese Naan: If you want something more indulgent, a cheese naan can add a bit of gooey richness to the meal.
- Chapati: A lighter, healthier alternative to naan, chapatis offer a bit of crunch and a nutty flavor without competing with the Korma’s spices.
3. Vegetables
Since Chicken Korma is rich, pairing it with a side of vegetables helps cut through the creaminess.
- Saag Aloo: Spinach and potatoes cooked in spices make for a wonderful side dish that’s both hearty and light.
- Cucumber Raita: A refreshing yogurt-based side, raita provides a cool contrast to the heat of the curry. Cucumber, mint, and a bit of cumin bring freshness to the meal.
4. Lentils
Dal (lentils) is another staple in Indian cuisine that works wonderfully with Chicken Korma.
- Dal Tadka: A spiced lentil dish cooked with ghee and tempered with cumin and garlic adds a nice earthy flavor to balance the richness of the Korma.
- Yellow Lentils: Lightly spiced yellow lentils can be a simple but satisfying side that complements the meal without overpowering it.
5. Pickles And Chutneys
Indian pickles and chutneys bring tangy, spicy, or sweet flavors that balance out the richness of the Korma.
- Mango Chutney: The sweetness of mango chutney works perfectly with the mild spices of the Korma.
- Lime Pickle: If you like a bit of tang, a lime pickle adds a zesty punch to the plate.
Conclusion
Mary Berry’s Chicken Korma is a delicious and adaptable dish that can easily be customized to suit your preferences. Whether you swap the protein, change the base sauce, or add some extra spice, the dish remains flavorful and comforting. Storing leftovers is simple, and the dish only improves with time, making it a great choice for meal prep or for feeding a crowd. Pair it with classic sides like rice, naan, and vegetables, or get creative with some refreshing raita or tangy chutneys. With endless possibilities for variation, it’s a recipe that can easily be enjoyed again and again.
FAQs
What Ingredients Are Needed For Mary Berry’s Chicken Korma?
Mary Berry’s chicken korma recipe calls for boneless chicken thighs, onions, garlic, ginger, ground almonds, coconut milk, and a selection of spices like cumin, coriander, turmeric, and cinnamon. You’ll also need oil for frying, and fresh cilantro for garnish. The recipe uses a blend of mild, aromatic spices to create a rich and creamy curry that isn’t too spicy.
Can I Make Mary Berry’s Chicken Korma Ahead Of Time?
Yes, you can make Mary Berry’s chicken korma in advance. The flavors tend to deepen and improve as it sits, so it’s actually a great dish to prepare a day or two ahead. Just store it in an airtight container in the fridge, and when you’re ready to serve, reheat it gently on the stove. You might need to add a splash of water or extra coconut milk to bring it back to the desired consistency.
How Can I Adjust Mary Berry’s Chicken Korma To Make It Spicier?
If you prefer a spicier version of Mary Berry’s chicken korma, you can adjust the heat level by adding more chili powder or fresh green chilies to the dish. You can also increase the amount of ginger and garlic for a more pungent kick. However, it’s best to add the spice gradually and taste as you go to ensure you don’t overpower the other flavors.
