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Mary Berry Chicken Curry With Coconut Milk

Mary Berry Chicken Curry With Coconut Milk

  • Author: Ekani Ella
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: British-Indian

Description

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.

Ingredients

Scale
  • 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.

Instructions

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.

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chicken-curry-with-coconut-milk/