Home Life & Style Mary Berry’s chicken korma curry recipe has one secret ingredient to make...

Mary Berry’s chicken korma curry recipe has one secret ingredient to make it flavourful


There is nothing better than creamy korma chicken curry, and it turns out it is simple to make it at home with the right recipe.

Mary Berry’s korma-style chicken curry can be made from scratch in only 30 minutes and everything is made in one pan to make this recipe even easier to make.

The secret to making this mouth-watering dish is cardamon pods which can be bought at Tesco for £1 and help make the karma incredibly flavourful

Writing in her cookbook ‘Quick Cooking’, Mary said: “This is my version of one of the nation’s favourite curries. 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.”

READ MORE: I made a tasty sweet potato and peanut curry

Instructions 

To begin, heat a large frying pan until it is piping hot and then add two tablespoons of olive oil. Season the chicken with salt and pepper and then quickly fry the chicken pieces for four to six minutes until lightly golden.

Remove the chicken with a slotted spoon and then set aside for now. Add the remaining oil to the pan and then add the onions, garlic and chilli. Cook on medium-high heat for 10 minutes or until the onions are golden.

Add all the spices and then cook for another minute. Then, stir in the chicken stock, ground almonds and mango chutney, then bring the mixture to a boil and allow the mixture to cook for two to three minutes.

Return the chicken back to the pan and stir the mixture. Then reduce the what, cover the lid and allow the curry to simmer for five to seven minutes until the chicken is completely cooked through.

Stir in the lemon juice and yoghurt and your tasty korma curry is now ready to serve. This dish is best served with either boiled or steamed rice with the coriander leaves garnished on top.

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