Mary Berry Chicken Curry With Coconut Milk is a mild, creamy, and flavorful dish that brings together tender chicken pieces with the richness of coconut milk and fragrant spices. This curry is perfect for a family meal or when you want something comforting but packed with flavor. The coconut milk adds a velvety texture, while the blend of spices keeps it aromatic and delicious.

Mary Berry Chicken Curry With Coconut Milk

Mary Berry Chicken Curry With Coconut Milk is a simple yet flavorful dish made by simmering chicken in a coconut-based sauce with aromatic spices like turmeric, cumin, and coriander. The coconut milk not only adds creaminess but also balances the spices, creating a comforting curry that’s not too spicy but full of flavor.

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Why You Should Try This Recipe

Mild and creamy: Perfect for those who enjoy a milder curry with a creamy texture.
Family-friendly: A great meal for both kids and adults alike.
Simple ingredients: Made with pantry staples and easily available ingredients.

Rich and flavorful: Coconut milk adds depth to the dish, making it luxurious yet light.
Easy to prepare: Requires minimal prep and can be made in under an hour.

Ingredients Needed to Make Mary Berry Chicken Curry With Coconut Milk

500g (1.1 lbs) chicken thighs or breasts – cut into bite-sized pieces.

1 onion – finely chopped.
3 garlic cloves – minced.
1 tbsp fresh ginger – grated.

1 red chili – deseeded and finely chopped (optional).
400ml (14 fl oz) coconut milk – full-fat for a richer curry.
2 tbsp curry powder – for the spice base.

1 tsp ground turmeric – for color and flavor.
1 tsp ground cumin – adds warmth to the dish.
1 tsp ground coriander – for a fragrant touch.

1 tbsp tomato paste – for added richness.
200ml (7 fl oz) chicken stock – for thinning the sauce.
1 tbsp vegetable oil – for sautéing.

Salt and pepper – to taste for seasoning.
Fresh coriander – chopped, for garnish.

Equipment

Large pan or skillet – for cooking the curry.

Wooden spoon – for stirring.
Sharp knife and chopping board – for preparing the chicken and vegetables.
Measuring spoons – for accurate spice measurements.

Instructions to Make Mary Berry Chicken Curry With Coconut Milk

Step 1: Prepare the chicken

Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large pan over medium heat. Add the chicken and brown on all sides for about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 2: Sauté the vegetables

In the same pan, add the chopped onions and sauté for 3-4 minutes until softened. Add the minced garlic, grated ginger, and chopped red chili (if using), and cook for another 2 minutes until fragrant.

Step 3: Add the spices

Stir in the curry powder, turmeric, cumin, and ground coriander. Cook for 1-2 minutes to release the flavors of the spices. Add the tomato paste and stir well.

Step 4: Combine the chicken and coconut milk

Return the browned chicken to the pan. Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Simmer the curry for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 5: Season and garnish

Taste the curry and adjust the seasoning with salt and pepper if needed. Remove from heat and sprinkle with fresh coriander before serving.

What Goes Well With Mary Berry Chicken Curry With Coconut Milk

Steamed rice: Serve the curry over fluffy basmati or jasmine rice for a complete meal.

Naan bread: Warm naan or chapati bread is perfect for dipping into the creamy curry sauce.
Cucumber raita: A cooling yogurt-based raita balances the richness of the curry.
Lentil dal: Pair with a simple dal for an even heartier meal.

Pickled vegetables: Tangy pickles add a fresh contrast to the creamy curry.

Expert Tips for Making the Best Mary Berry Chicken Curry With Coconut Milk

Use full-fat coconut milk: This gives the curry a richer, creamier texture.
Don’t rush the spices: Let the spices cook for a couple of minutes to release their flavors before adding the liquids.

Brown the chicken: Browning the chicken before simmering adds more flavor to the dish.
Simmer gently: Don’t boil the coconut milk; simmering slowly helps maintain the creamy texture.
Add vegetables: Feel free to add vegetables like spinach, peas, or bell peppers for extra nutrition.

Easy Variations of Mary Berry Chicken Curry With Coconut Milk

Spicy version: Add more red chili or a pinch of chili flakes for extra heat.
Vegetarian option: Substitute the chicken with tofu or chickpeas for a vegetarian version.
Lemongrass twist: Add a stalk of bruised lemongrass for a Southeast Asian flavor.

Light version: Use light coconut milk to reduce the fat content while keeping the dish creamy.
Herb variation: Swap coriander with fresh mint or basil for a different flavor profile.

Best Practices to Store Mary Berry Chicken Curry With Coconut Milk

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze: This curry freezes well. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Portion control: Divide the curry into individual portions before freezing for convenient meal prep.

Best Practices to Reheat Mary Berry Chicken Curry With Coconut Milk

Stovetop: Reheat the curry on the stovetop over low heat, stirring occasionally, until heated through.

Microwave: For quicker reheating, microwave individual portions on medium heat for 2-3 minutes, stirring halfway through.

How Can I Make Mary Berry Chicken Curry With Coconut Milk Healthier?

Use light coconut milk: Replace full-fat coconut milk with light coconut milk to reduce calories.
Increase vegetables: Add more vegetables like spinach, peas, or cauliflower to boost the nutritional value.

Reduce oil: Use less oil for sautéing the vegetables to lower the fat content.
Serve with whole grains: Pair the curry with brown rice or quinoa for added fiber.

Nutrition Value (per serving)

Calories: 450

Fat: 25g
Carbohydrates: 10g
Protein: 30g

Fiber: 3g

FAQs

Can I use chicken breasts instead of thighs in this curry?

Yes, chicken breasts can be used instead of thighs in Mary Berry Chicken Curry With Coconut Milk. However, chicken thighs tend to be more tender and flavorful due to their higher fat content. If using chicken breasts, be careful not to overcook them as they can become dry.

How do you thicken chicken curry with coconut milk?

To thicken Mary Berry Chicken Curry With Coconut Milk, simmer the curry uncovered to reduce the sauce. You can also stir in a slurry of cornstarch mixed with water or add more tomato paste to thicken the consistency.

Can I freeze chicken curry with coconut milk?

Yes, Mary Berry Chicken Curry With Coconut Milk freezes well. Allow the curry to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

How can I make this curry spicier?

To make Mary Berry Chicken Curry With Coconut Milk spicier, add more chopped red chili or a pinch of chili flakes. You can also include extra curry powder or a dash of cayenne pepper for more heat.

Final Words

Mary Berry Chicken Curry With Coconut Milk is a comforting and flavorful dish that’s perfect for any occasion. The balance of spices, creamy coconut milk, and tender chicken makes this curry both satisfying and rich.

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