Many Britons will be heading to their local Indian restaurant this weekend for a delicious chicken korma.
However, it’s possible to whip up this popular curry at home with very little difficulty.
Why not save some money and create some fun this Saturday night by trying out Mary Berry’s korma-style chicken curry, provided by Waitrose?
The recipe is tasty, full of flavour, and takes just 40 minutes to make including preparation and cooking time.
Beloved British chef Mary Berry said: “This is my version of one of the nation’s favourite curries.
READ MORE: Mary Berry’s ‘delicious’ pasta dish takes 15 minutes to make – recipe
“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.”
This recipe servces four to six people but quantities can be amended depending on party size.
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Ingredients
Five skinless and boneless chicken breasts, sliced into thin strips
Three tbsp sunflower oil
Two onions, thinly sliced
Two garlic cloves, crushed
Half a fresh red chilli, deseeded and finely chopped
Two tbsp medium curry powder
One tsp ground cumin
10 green cardamom pods, crushed to remove the seeds (see recipe introduction)
450ml (15 oz) chicken stock
125g (41⁄2oz) ground almonds
Two tbsp mango chutney
Juice of 1⁄2 lemon
200g (7oz) full-fat natural yoghurt
To garnish
Coriander leaves
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Method
1. Season the chicken pieces with salt and pepper according to taste.
2. Heat a large, deep non-stick frying or sauté pan until piping hot. Add two tablespoons of oil. Fry the chicken for four to six minutes – it should be sealed and slightly golden. Depending on the size of your pan, you may need to cook the chicken pieces in batches if they don’t fit in a single layer. Then, remove with a slotted spoon and set aside.
3. Add the rest of the oil to the pan with the onions, garlic and chilli, frying over a medium–high heat for 10 minutes, or until the onions are golden brown – this will contribute to the colour of the sauce. 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 two to three minutes.
4. Pop the chicken back in the pan and stir. Reduce the heat, cover the pan with a lid and simmer for roughly five to seven minutes. The chicken must be cooked through.
5. Grab the lemon juice and the yoghurt, stirring both of them in, then check the seasoning. To serve, make some boiled or steamed rice and garnish with coriander leaves.
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