Korma-style chicken curry

Korma-style chicken curry

Mary Berry's easy chicken korma-style curry is mild enough for all the family to enjoy. Mary replaces the usual cream with yoghurt for a lighter, fresher taste.



  1. Season the chicken pieces with salt and pepper.

  2. Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside.

  3. 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 2–3 minutes.

  4. Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, or until the chicken is cooked through.

  5. 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.

Recipe Tips

It’s a little fiddly to remove the pods of the cardamom seeds, but you then get all the flavour and none of the green husk left in the curry sauce when serving. Give the pods a quick bash with a rolling pin, or use a pestle and mortar, and they will split easily so you can pick the seeds out.