Chicken korma is a staple dish in every Indian restaurant and one of the most popular among Britons.

Though it’s hard to beat takeaway curry made by the experts, it’s possible to whip up this tantalising dish at home with very little effort.

Sharing the recipe from her cookbook Mary Berry’s Quick Cooking, the beloved British chef claimed that the dish delivers on flavour but saves on time.

While it has almost all the flavoursome ingredients of a classic korma curry, Mary’s version swaps calorific cream for something a little lighter.

She uses full-fat natural yoghurt (costs just 90p at Tesco), for a “fresher taste”.

Method

Start by preparing the main components of the curry by finely slicing the onions, peeling and crushing the garlic cloves and de-seeding the chilli. Finely chop the chilli then crush the cardamom pods and remove the seeds.

Set everything aside then slice the chicken into thin strips and season with plenty of salt and pepper.

Next, heat a deep non-stick frying pan until piping hot and add two tablespoons of oil. Quickly fry the chicken for four to six minutes until sealed and slightly golden.

If the pan isn’t big enough, cook the chicken in batches to ensure it fries in a single layer. Remove the chicken with a slotted spoon and set aside for later.

Meanwhile, add the remaining oil to the pan and add the onions, garlic and chilli. Stir over high heat for 10 minutes until golden brown then add the spices and fry for a further minute.

Ensure all the onions are coated in seasoning then stir in the stock, ground almonds and mango chutney. Bring everything to a boil and leave to bubble for three minutes.

Return the rested chicken to the pan, stir in, then reduce the heat, cover with a lid, and simmer until the chicken is cooked through.

Stir in the lemon juice and yoghurt, check the seasoning and adjust to taste. Serve the curry piping hot with boiled or steamed rice and garnish with coriander leaves.