Mary Berry Chicken Malaysian Curry Recipe

Mary Berry’s Chicken Malaysian Curry is a fragrant and flavorful dish inspired by the rich culinary traditions of Malaysia. This curry is a perfect balance of aromatic spices, tender chicken, and creamy coconut milk. The dish is relatively simple to prepare, with layers of flavor that develop beautifully as it cooks. Serve this curry with rice or flatbreads for a comforting and satisfying meal.

What Is Mary Berry Chicken Malaysian Curry?

Mary Berry’s Chicken Malaysian Curry is a mild yet flavorful curry made with a blend of spices, tender chicken, coconut milk, and aromatic herbs. The curry combines the warmth of spices like turmeric and cumin with the sweetness of coconut milk and the brightness of fresh ginger and garlic. It’s a versatile dish that can be served with rice, naan, or even on its own as a hearty meal.

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Why You Should Try This Recipe

• Fragrant and Flavorful: Packed with aromatic spices and fresh ingredients.
• Simple to Make: Easy-to-follow steps with common ingredients.
• Creamy Texture: Coconut milk gives the curry a rich and smooth texture.
• Perfect for Meal Prep: This curry tastes even better the next day and can be frozen.
• Family-Friendly: Mild yet flavorful, making it suitable for all ages.

Ingredients Needed to Make Mary Berry Chicken Malaysian Curry

To make one pot of curry (serves 4-6), gather the following ingredients:

• 500g (1 lb) chicken thighs, boneless and skinless, cut into chunks: Provides tender and flavorful meat.
• 1 onion, finely chopped: Adds sweetness and depth to the curry.
• 3 cloves garlic, minced: For aromatic flavor.
• 1 tbsp fresh ginger, grated: Adds warmth and spice.
• 2 tbsp curry powder: A blend of spices that forms the base of the curry.
• 1 tsp ground turmeric: For a warm color and earthy flavor.
• 1 tsp ground cumin: Adds a mild nutty, earthy flavor to the curry.
• 400ml (1 ¾ cups) coconut milk: Creates a creamy and rich sauce.
• 1 tbsp tomato paste: Adds a hint of acidity and deepens the color of the curry.
• 2 tbsp vegetable oil: For sautéing the aromatics.
• 1-2 tbsp soy sauce: For seasoning and adding depth.
• Juice of 1 lime: Balances the flavors with a touch of acidity.
• Fresh coriander (optional, for garnish): Adds brightness and a fresh finish.

Equipment

Here’s what you’ll need to make Mary Berry Chicken Malaysian Curry:

• Large pot or deep frying pan: To cook the curry.
• Wooden spoon or spatula: For stirring the ingredients.
• Measuring spoons and cups: For accurate measurements.
• Sharp knife and chopping board: For cutting the chicken and vegetables.

Instructions to Make Mary Berry Chicken Malaysian Curry

Step 1: Sauté the Aromatics

• Heat the vegetable oil in a large pot or deep frying pan over medium heat.
• Add the chopped onion, garlic, and ginger to the pot and sauté for about 5 minutes, or until the onion is soft and translucent.

Step 2: Add the Spices

• Stir in the curry powder, turmeric, and ground cumin. Cook for another 2 minutes, stirring constantly to release the flavors of the spices.

Step 3: Cook the Chicken

• Add the chicken chunks to the pot and stir to coat them in the spices. Cook for 5-7 minutes, until the chicken is browned on all sides but not fully cooked through.

Step 4: Add Coconut Milk and Tomato Paste

• Pour in the coconut milk and stir in the tomato paste. Bring the mixture to a gentle simmer, ensuring everything is well combined.

Step 5: Simmer the Curry

• Lower the heat and let the curry simmer for 20-25 minutes, stirring occasionally. The chicken should be fully cooked, and the sauce should thicken slightly.

Step 6: Season the Curry

• Stir in the soy sauce and lime juice. Taste and adjust the seasoning if needed.

Step 7: Garnish and Serve

• Once the curry is done, remove it from the heat and garnish with fresh coriander (if using).
• Serve hot with rice, naan bread, or your favorite side.

What Goes Well with Mary Berry Chicken Malaysian Curry?

Here are some perfect pairings for Mary Berry Chicken Malaysian Curry:

• Steamed Rice: A classic accompaniment to soak up the rich curry sauce.
• Naan or Flatbread: Ideal for dipping and scooping the curry.
• Cucumber Salad: A refreshing side that balances the warmth of the curry.
• Raita: A yogurt-based dip that adds a cooling contrast.
• Lime Wedges: Extra lime juice adds a bright, tangy finish.
• Mango Chutney: Sweet chutney provides a delicious contrast to the curry’s savory flavors.

Expert Tips for Making the Best Mary Berry Chicken Malaysian Curry

To make your Mary Berry Chicken Malaysian Curry extra special, follow these tips:

• Use Chicken Thighs: Chicken thighs are more tender and flavorful compared to chicken breasts, making them ideal for curries.
• Don’t Rush the Spices: Let the spices cook for a few minutes to release their full flavor before adding the liquids.
• Adjust Spice Levels: Add more curry powder or a dash of chili flakes if you prefer a spicier curry.
• Simmer Slowly: Allow the curry to simmer gently to develop deep, rich flavors.
• Make Ahead: This curry tastes even better the next day, as the flavors have time to meld together.

Easy Variations of Mary Berry Chicken Malaysian Curry

Looking to mix things up? Try these variations:

• Vegetarian Version: Swap the chicken for tofu, chickpeas, or mixed vegetables for a plant-based curry.
• Add Vegetables: Incorporate vegetables like bell peppers, spinach, or potatoes to make the dish heartier.
• Spicier Curry: Add chopped fresh chilies or chili powder to increase the heat.
• Peanut Butter Curry: Stir in 1-2 tablespoons of peanut butter for a richer, nutty flavor.
• Seafood Curry: Replace the chicken with prawns or fish for a lighter, seafood version of this curry.

Best Practices to Store Mary Berry Chicken Malaysian Curry

Follow these tips to keep your curry fresh:

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: The curry can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

Best Practices to Reheat Mary Berry Chicken Malaysian Curry

Here’s how to reheat the curry to maintain its flavor and texture:

• Stovetop: Reheat the curry in a saucepan over low-medium heat, stirring occasionally until warmed through.
• Microwave: Reheat in the microwave on medium power in 1-2 minute bursts, stirring between each burst to ensure even heating.

How Can I Make Mary Berry Chicken Malaysian Curry Healthier?

For a lighter version of this curry, try these substitutions:

• Use Light Coconut Milk: Swap regular coconut milk for light coconut milk to reduce the fat content.
• Add More Vegetables: Bulk up the dish with more vegetables like spinach, carrots, or zucchini.
• Reduce Salt: Cut back on the soy sauce or use a low-sodium version.
• Serve with Brown Rice: Use brown rice instead of white for added fiber and nutrients.

Nutrition Value (per serving)

• Calories: 350
• Fat: 22g
• Carbohydrates: 10g
• Protein: 28g
• Fiber: 2g
• Sugar: 4g

FAQs

Can I use chicken breast instead of chicken thighs for Malaysian curry?

Yes, you can use chicken breast instead of chicken thighs, but chicken thighs tend to stay juicier and more tender during cooking. If you use chicken breast, be careful not to overcook it, as it can dry out more easily.

How can I make Mary Berry Chicken Malaysian Curry spicier?

To make the curry spicier, you can add fresh chilies, chili powder, or a dash of cayenne pepper. You can also increase the amount of curry powder or add a teaspoon of chili paste for more heat.

Can I make Malaysian chicken curry ahead of time?

Yes, this curry is perfect for making ahead. In fact, the flavors often improve when it’s allowed to sit overnight. Store the curry in the refrigerator for up to 3 days, or freeze it for up to 3 months.

What vegetables can I add to Malaysian chicken curry?

You can add a variety of vegetables such as bell peppers, spinach, carrots, zucchini, or green beans to bulk up the dish and add more texture and nutrition. Simply add them during the simmering stage so they cook through with the curry.

Final Words

The Mary Berry Chicken Malaysian Curry Recipe is a fragrant and flavorful dish that’s perfect for any occasion. With its creamy coconut sauce, tender chicken, and aromatic spices, this curry is sure to become a family favorite. Serve it with rice or flatbread, and enjoy the rich flavors that develop from the simple yet effective combination of ingredients.

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