Mary Berry has shared a quick and easy chicken korma recipe from her cookbook 'Mary Berry's Quick Cooking', offering a lighter twist on the classic Indian dish. The beloved British chef replaces calorific cream with full-fat natural yoghurt, which she says gives a 'fresher taste'. The recipe is designed to deliver on flavour while saving time, making it ideal for a speedy weeknight dinner.
To prepare the dish, start by finely slicing onions, peeling and crushing garlic cloves, and deseeding and chopping a chilli. Crush cardamom pods to remove the seeds, then slice chicken into thin strips and season with salt and pepper. Heat a deep non-stick frying pan with two tablespoons of oil and fry the chicken for four to six minutes until sealed and golden. Remove with a slotted spoon and set aside.
Add remaining oil to the pan and cook the onions, garlic and chilli over high heat for 10 minutes until golden brown. Add spices and fry for another minute, then stir in stock, ground almonds and mango chutney. Bring to a boil and bubble for three minutes. Return the chicken to the pan, reduce the heat, cover and simmer until cooked through. Finally, stir in lemon juice and yoghurt, adjust seasoning, and serve with rice and coriander garnish.
