Mary Berry served up a tasty and quick to make chicken Korma curry with ground almonds, mango chutney and yoghurt on Mary Berry’s Quick Cooking.

The ingredients are: 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 chicken stock, 125g ground almonds, 2 tbsp mango chutney, ½ lemon, juice only, 200g full-fat natural yoghurt, salt and freshly ground black pepper, boiled or steamed rice, to serve and coriander leaves, to garnish.

See recipes by Mary in her book titled: Mary Berry’s Quick Cooking available from Amazon now.