Mary Berry's chicken korma-style curry recipe
 Mary Berry's easy chicken korma-style curry is mild enough for all the family to enjoy. Mary replaces the usual cream with yoghurt for a lighter, fresher taste. Each serving (excluding rice) provides 568 kcal, 50g protein, 20g carbohydrate (of which 16g sugars), 31g fat (of which 4g saturates), 7.1g fibre and 1.5g salt. 5 skinless and boneless chicken breasts, sliced into thin strips3 tbsp sunflower oil2 brown onions, thinly sliced2 garlic cloves, crushed½ fresh red chilli, seeds removed, finely chopped2 tbsp medium curry powder1 tsp ground cumin 10 green cardamom pods, crushed to remove the seeds 450ml/16fl oz chicken stock 125g/4½oz ground almonds2 tbsp mango chutney½ lemon, juice only200g/7oz full-fat natural yoghurtsalt and freshly ground black pepper boiled or steamed rice, to servecoriander leaves, to garnish 5 skinless and boneless chicken breasts, sliced into thin strips 3 tbsp sunflower oil 2 brown onions, thinly sliced 2 garlic cloves, crushed ½ fresh red chilli, seeds removed, finely chopped 2 tbsp medium curry powder 1 tsp ground cumin 10 green cardamom pods, crushed to remove the seeds 450ml/16fl oz chicken stock 125g/4½oz ground almonds 2 tbsp mango chutney ½ lemon, juice only 200g/7oz full-fat natural yoghurt salt and freshly ground black pepper boiled or steamed rice, to serve coriander leaves, to garnish Method Season the chicken pieces with salt and pepper. Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside. Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium–high heat for 10 minutes, or until the onions are golden brown. 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 2–3 minutes. Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, or until the chicken is cooked through. Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves. Season the chicken pieces with salt and pepper. Season the chicken pieces with salt and pepper. Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside. Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside. Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium–high heat for 10 minutes, or until the onions are golden brown. 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 2–3 minutes. Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium–high heat for 10 minutes, or until the onions are golden brown. 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 2–3 minutes. Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, or until the chicken is cooked through. Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, or until the chicken is cooked through. Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves. Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves. Recipe tips 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.