Mary Berry Chicken Malaysian Curry Recipe
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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Malaysian
Ingredients
Scale
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.
Instructions
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.