Mary Berry Recipes

Home / Dinner / Creamy Chicken Korma: A Gentle & Aromatic Delight

My dears, there's a certain joy that comes from creating a truly delicious curry in your own kitchen. For many, the thought of making a Korma at home might seem a little intimidating, but I assure you, with a few simple steps and good quality ingredients, you can conjure up a dish that is utterly delightful and a real family favourite. This recipe, my take on the classic Chicken Korma, is wonderfully simple to follow and promises a result that is both creamy and fragrant, without being overly spicy.

I remember my early days experimenting with spices, always keen to bring those wonderful, exotic flavours into my home cooking in a way that felt approachable and comforting. The Korma, with its gentle warmth and rich, velvety sauce, quickly became a staple. It's a dish that truly nourishes the soul, perfect for a cosy evening in or when you're entertaining friends and want to serve something impressive yet unfussy.

This particular Korma is designed to deliver that authentic, mild, and aromatic flavour profile we all adore, with tender pieces of chicken bathed in a luxuriously smooth sauce. It's a wonderful opportunity to explore the magic of spices, combining them to create a harmonious blend that sings on the palate. Prepare to impress your loved ones with this sheer perfection of a dish; they'll be asking for second helpings, I promise you!

Why You'll Love This Recipe

Uses readily available ingredients, ensuring anyone can make this delightful dish.
The balance of spices is carefully chosen to create a rich, aromatic flavour without overwhelming heat, perfect for all palates.
The chicken is simmered gently in the sauce, making it wonderfully tender and infusing it with all the delicious Korma flavours.

Ingredients

For the Chicken Marinade:
500g boneless, skinless chicken thighs, cut into 3cm pieces
150g natural yogurt
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1/2 tsp ground turmeric
1/2 tsp salt
For the Korma Sauce:
2 tbsp vegetable oil or ghee
1 large onion, finely chopped
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
150g passata or chopped tomatoes
100ml chicken stock
50g ground almonds
100ml double cream
1 tbsp flaked almonds, toasted (for garnish)
Fresh coriander, chopped (for garnish)
Salt and freshly ground black pepper to taste

Equipment Needed

Large mixing bowl • Large, deep frying pan or wide saucepan with a lid • Grater • Garlic press • Measuring spoons and cups • Wooden spoon or spatula

Step-by-Step Instructions

Begin by preparing your chicken. In a large bowl, combine the chicken pieces with the natural yogurt, grated ginger, crushed garlic, turmeric, and salt. Mix thoroughly to ensure every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally for a few hours to allow the flavours to truly develop.
Next, prepare the base for your Korma sauce. Heat the vegetable oil or ghee in a large, deep frying pan or a wide saucepan over a medium heat. Add the finely chopped onion and sauté gently for about 8-10 minutes, until it's beautifully softened and translucent, taking care not to brown it too much.
Stir in the crushed garlic and grated ginger to the softened onions, and cook for another minute until fragrant. Then, add the ground cumin, ground coriander, garam masala, ground cardamom, and ground cinnamon. Stir well and cook for 1-2 minutes, letting the spices release their wonderful aromas. If the pan seems a little dry, you can add a tablespoon of water to prevent the spices from burning.
Now, add the marinated chicken and any remaining marinade from the bowl to the pan. Increase the heat slightly and cook, stirring frequently, for about 5-7 minutes until the chicken pieces are sealed and lightly browned on all sides.
Pour in the passata (or chopped tomatoes) and chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for 20-25 minutes. This slow simmering will ensure the chicken becomes wonderfully tender and the flavours meld together beautifully.
After simmering, stir in the ground almonds and the double cream. Cook for a further 5 minutes, uncovered, allowing the sauce to thicken slightly and become luxuriously creamy. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper if needed.
To serve, ladle the rich Chicken Korma into warm serving bowls. Garnish generously with toasted flaked almonds and a sprinkle of fresh chopped coriander. This dish is simply divine served with fluffy basmati rice and warm naan bread, perhaps with a cooling raita on the side. Pure delight!
Remember, my dears, a little patience and love in the kitchen make all the difference. Enjoy this splendid Korma!

Perfect Substitutions

Chicken thighs -> Boneless, skinless chicken breast (reduce cooking time slightly to prevent drying out)
Natural yogurt -> Coconut yogurt (for a dairy-free option, ensure it's unsweetened)
Double cream -> Coconut milk (full-fat, for a dairy-free alternative and a slightly different flavour profile)
Ground almonds -> Cashew paste (soak 50g cashews in hot water for 15 mins, then blend until smooth with a little water)
Passata -> Canned chopped tomatoes (blitz briefly for a smoother sauce if preferred)

Serving Suggestions

This wonderfully creamy Chicken Korma is simply exquisite served with fluffy basmati rice, which perfectly soaks up all that delicious sauce. For a complete meal, I always recommend warm naan bread for scooping, and perhaps a cooling cucumber and mint raita to balance the richness. A simple green salad or some steamed green beans would also make a lovely accompaniment. If you enjoyed this, you might also love our Classic Creamy Fish Pie with a Golden Potato Topping and Classic Homity Pie.

How to Store \u0026 Reheat

This Korma is quite lovely the next day, as the flavours continue to deepen! Allow it to cool completely before transferring to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. To reheat, gently warm the Korma in a saucepan over a low heat, stirring occasionally, until piping hot throughout. You may need to add a splash of water or stock if the sauce has become too thick. It also freezes very well; portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above.

Mary's Secrets to Success

My top tip for a truly magnificent Korma is to allow your chicken to marinate for as long as possible. The yogurt not only tenderises the chicken but also infuses it with the aromatic spices, making each bite wonderfully flavourful. And remember, my dears, always sauté your onions gently until they are beautifully soft and translucent; this forms the sweet, mild base that is so crucial for a Korma. Don't rush this step, as it truly makes all the difference to the depth of flavour in your finished dish. A little patience in the kitchen always yields the most delicious rewards!

Frequently Asked Questions

Can I make this Korma spicier?

Absolutely, my dear! If you prefer a little more warmth, you could add a pinch of dried chilli flakes or a finely chopped green chilli along with the other spices. Remember to taste as you go, to ensure it's just to your liking.

Why do you recommend chicken thighs over breast?

Chicken thighs, my dear, tend to stay much more tender and moist during the longer simmering time required for a curry. They have a wonderful flavour and texture that truly stands up to the rich sauce. However, chicken breast will certainly work if that's what you prefer, just be mindful not to overcook it.

My Korma sauce is too thin/too thick. How can I fix it?

If your sauce is a little thin, simply simmer it uncovered for a few extra minutes to allow it to reduce and thicken. If it's too thick, stir in a splash of chicken stock or even a little water until you reach your desired consistency. It's all about finding that perfect balance!

Can I prepare parts of this Korma in advance?

Indeed, you can! The chicken can be marinated a day in advance, which only enhances the flavour. You can also chop your onion, ginger, and garlic ahead of time. The Korma itself tastes even better the next day, so cooking it entirely a day before serving is a splendid idea!

What if I don't have ground almonds?

If ground almonds are not available, you could use very finely chopped or ground cashews, or even almond flour. The ground nuts help to thicken the sauce and add that lovely richness and flavour characteristic of a Korma. Just ensure they are finely ground to avoid a grainy texture.