Name: Mary Berry Chicken Korma Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 800 g boneless skinless chicken thighs (chunked); 2 tbsp sunflower oil; 50 g unsalted butter; 2 large onions (finely chopped); 4 garlic cloves (crushed); 3 cm fresh ginger (finely grated); 4 cardamom pods (lightly crushed); 1 cinnamon stick; 2 bay leaves; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ½ tsp ground white pepper; 2 tbsp tomato purée; 300 ml chicken stock; 75 g ground almonds; 200 ml coconut cream; 150 ml double cream; 1 tsp caster sugar; Salt to taste; Fresh coriander and toasted flaked almonds to serve

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Chicken korma is the curry that introduces people to curry — mild, creamy, gently fragrant with warm spices but without any significant heat.

It is the dish that children love, that adults who are nervous about spice discover they enjoy, and that regulars of a good Indian restaurant return to when they want something deeply comforting rather than challenging.

Mary Berry’s chicken korma recipe makes a proper korma from scratch — not from a jar, not from a packet, but from individual spices bloomed in butter, aromatics cooked low and slow, and a sauce of double cream, ground almonds, and coconut cream that gives the dish its characteristic rich, slightly sweet, gentle character.

The key difference between a great korma and a mediocre one is time — and patience with the onions. The onions must be cooked for fifteen minutes until they are completely soft, golden, and beginning to caramelise. This sweetness is the foundation of the entire dish and cannot be rushed.

What Makes a Great Korma

Long-cooked onions. The natural sweetness and depth of a properly cooked onion is the foundation of korma sauce. Fifteen minutes of patient, gentle cooking until golden and soft — not five minutes until barely translucent. This is the difference between a korma that tastes deep and complex and one that tastes thin and one-dimensional.

Whole and ground spices together. Whole cardamom pods and a cinnamon stick cooked in butter at the start give a rounded, aromatic warmth. Ground spices added later give more immediate, identifiable flavour. The combination gives depth and complexity that neither alone provides.

Ground almonds and coconut cream for the sauce. These two ingredients give korma its characteristic rich, slightly sweet, nutty sauce that is unlike any other curry. The ground almonds thicken the sauce and add body; the coconut cream adds sweetness and richness.

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Ingredients for Mary Berry Chicken Korma

800g boneless skinless chicken thighs, cut into generous chunks
2 tbsp sunflower oil
50g unsalted butter
2 large onions, finely chopped
4 garlic cloves, crushed
3cm fresh ginger, finely grated
4 cardamom pods, lightly crushed
1 cinnamon stick
2 bay leaves
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground white pepper
2 tbsp tomato purée
300ml good quality chicken stock
75g ground almonds
200ml coconut cream
150ml double cream
1 tsp caster sugar
Salt to taste
2 tbsp fresh coriander, chopped, to finish
Toasted flaked almonds to serve

To Serve

Basmati rice
Warm naan bread
Natural yoghurt

How to Make Mary Berry Chicken Korma — Step by Step

Step 1 — Brown the Chicken

Heat one tablespoon of the sunflower oil in a large, heavy-based pan over a medium-high heat. Season the chicken. Brown in two batches for three to four minutes per batch until golden on the outside. Remove and set aside — the chicken does not need to be cooked through.

Step 2 — Cook the Aromatics

In the same pan, melt the butter with the remaining tablespoon of oil over a medium heat. Add the cardamom pods, cinnamon stick, and bay leaves. Stir for 30 seconds until fragrant.

Add the finely chopped onions. Cook over a medium-low heat for 15 minutes, stirring regularly, until completely soft, golden, and beginning to caramelise slightly at the edges. Do not rush this stage.

Add the garlic and ginger and cook for two minutes more.

Step 3 — Add the Spices

Add the ground cumin, coriander, turmeric, and white pepper. Stir for one to two minutes until fragrant. Add the tomato purée and cook for one minute.

Step 4 — Build the Sauce

Pour in the chicken stock. Stir well, scraping up any browned bits from the base of the pan. Add the ground almonds and stir to dissolve into the sauce.

Bring to a gentle simmer. Return the browned chicken to the pan. Cover and cook over a low heat for 20 minutes until the chicken is cooked through and tender.

Step 5 — Add the Cream and Coconut

Stir in the coconut cream, double cream, and sugar. Simmer gently uncovered for five to ten minutes until the sauce has thickened slightly and is rich and glossy. Taste and adjust the seasoning — add salt and a little more sugar if the sauce tastes sharp.

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Remove the cardamom pods, cinnamon stick, and bay leaves.

Step 6 — Serve

Scatter with fresh coriander and toasted flaked almonds. Serve with basmati rice and warm naan bread.

My Top Tips For Mary Berry Chicken Korma

Cook the onions for fifteen minutes — minimum. This is the step that most home cooks rush and the one that matters most. Golden, fully softened, slightly caramelised onions give the korma its sweet, complex base. Undercooked onions give a raw, slightly harsh background flavour.

Brown the chicken first. Even in a mild, creamy curry, the caramelisation from browning adds flavour that cannot be achieved by simmering chicken raw in the sauce.

Do not add heat. Korma is a mild dish by definition. If you want heat, make a different curry. The gentle warmth of cardamom, cinnamon, and white pepper is the right level of spice for an authentic korma.

Use coconut cream not coconut milk. Coconut cream is significantly thicker and richer than coconut milk — the sauce will be noticeably creamier and more substantial. If you only have coconut milk, use the thick cream from the top of an unshaken tin.

Toast the flaked almonds. Raw flaked almonds on top of a korma are pleasant. Toasted flaked almonds — dry pan, two to three minutes until golden — are genuinely wonderful. The slightly bitter, nutty warmth of toasted almonds against the sweet, creamy curry is exceptional.

Serving Suggestions

With fluffy basmati rice — the most natural pairing. With warm naan bread for scooping. With a cooling raita — natural yoghurt, grated cucumber, mint — alongside for freshness. As a family dinner where everyone from children to adults can eat the same meal.

How to Store Mary Berry Chicken Korma

In the fridge: Store in an airtight container for up to 3 days. The flavour improves overnight. Reheat gently on the hob, adding a splash of water or stock if the sauce has thickened.

In the freezer: Freeze in portions for up to 3 months. The cream can separate slightly on defrosting — reheat gently, stirring well, and it usually comes back together. Defrost overnight in the fridge.

Frequently Asked Questions

Can I make chicken korma less sweet?

Omit the caster sugar and reduce the coconut cream to 100ml. The result will be less sweet but still creamy and mild.

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Can I use coconut milk instead of coconut cream?

You can — use the thick cream from the top of an unshaken tin of full-fat coconut milk. Fully mixed coconut milk makes the sauce slightly thinner and less rich.

Can I add vegetables to korma?

Yes — spinach wilted through the sauce in the final five minutes is a classic addition. Baby button mushrooms added with the chicken work well. Peas added in the final few minutes add colour and sweetness.

Is korma suitable for children?

Yes — it is one of the mildest curries there is. The gentle warmth from the cardamom and cinnamon is pleasant rather than challenging. Most children who enjoy mild food love korma.

Can I make this vegetarian?

Yes — replace the chicken with paneer (Indian cheese) or chickpeas. Use vegetable stock. The method remains the same. Paneer korma is a classic vegetarian version.