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Mary Berry Chicken Curry Recipe

Calories: |Fat: |Carbohydrates: |Protein: | 30

Recipe
What You Need
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Review

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Mary Berry Chicken Curry recipe is a popular choice for those looking for a flavorful and easy-to-make dish that can be enjoyed by the whole family. This chicken curry is made with aromatic spices, mango chutney, tender chicken, and yoghurt to satisfy your taste buds.

A light Chicken Yoghurt Curry Served With Rice and Cilantro

Mary Berry Chicken Curry Recipe Mary Berry Chicken Curry recipe is a popular choice for those looking for a flavorful and easy-to-make dish that can be enjoyed by the whole family. This chic…

Why you’ll like it

Easy – It is an easy and quick curry that you can make quickly after work with ingredients that are usually stocked up in the pantry like mango chutney.
Freezes well – This chicken curry makes a great recipe for batch cooking.
Kid-friendly – Unlike other Asian recipes, this one is very mild and even suitable for fussy kids.

If you want a deeper flavour you can prepare and freeze batches of BIR Curry base which you can add to the chicken stock.

What You Need

FOR THE CHICKEN CURRY:

4 chicken breasts, large skinless and cut into 1-inch strips
¼ tsp ground cloves
1 tsp ground cumin
½ tsp ground cardamon
1 tbsp medium curry powder
1 tbsp, turmeric
3 tbsp sunflower oil
½ red chilli, deseeded and finely chopped
2 onion, large and finely chopped
2 garlic cloves, crushed
1 tbsp ginger, fresh grated ginger
salt and black pepper to taste
2 cups chicken stock
1 tbsp flour
2 tbsp mango chutney
½ cup yoghurt, full fat (or double cream)

FOR SERVING

white rice
cilantro to garnish

How to Make this Chicken Curry?

PRECOOK THE CHICKEN AND RICE

Slice the chicken breast into 1-inch strips.
Season the chicken strips with salt and pepper.
Heat 2 tbsp oil in a frying pan.
Brown the chicken in the pan for 2-3 minutes to quickly sealed. Don’t overload the pan and fry in batches if required. You might need to use another tablespoon of oil.
Set the chicken aside and place on a plate.

PREPARE THE SAUCE

Fry the onions for a few minutes in the same pan, then cover with a lid and continue to fry slowly on low heat for around 10 minutes until they are softened.
Add the ginger root, garlic and chilli and fry for 1 minute, this time removing the lid and turning on medium to max heat.
Mix the ground spices and fry for a few minutes more.
Sprinkle over the flour together with the stock and bring to the boil.
Simmer until thickened.

ASSEMBLE THE DISH AND SERVE

Return the chicken to the pan and lower the heat.
Add the mango chutney, cover and simmer for 10 minutes until the chicken is tender.
Add the yoghurt or cream and serve hot on a bed of boiled rice
Garnish with cilantro.

FREEZING TIPS FOR REHEATING

To freeze the curry, don’t add the yoghurt. Then to use from the freezer, defrost and reheat gently before adding the yoghurt.

Saving The Malaysian Chicken Yoghurt Curry For Later

MAKE-AHEAD NOTES

Skip adding the yoghurt before storing.
Allow the dish to cool completely before refrigerating or freezing.

STORAGE

Refrigerate in an airtight container for up to 3 days.
Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

REHEATING

If yoghurt wasn’t added before, stir it in now for a creamy texture.
Stovetop: Reheat gently over low heat, stirring occasionally.
Microwave: Heat in short bursts, stirring in between, until warmed through.

Serving The Malaysian Chicken Curry

Like any other Asian dish – there are plenty of ways how to serve this chicken. It all depends on your mood! These are some of the options:

Garnish with fresh coriander and a dollop of yoghurt for extra creaminess.
Rice: I love my chicken curry on a bed of plain boiled basmati rice though if I have some leftover biryani I love the taste of the chicken curry.
Veggies: I love snap peas with this kind of curry but even broccoli, peas and brussel sprouts are great additions.
Bread: Chicken curry with naan bread is always a lovely treat. Bao Buns always work well, especially if you have guests coming over and you want something to nibble on game night.
Salad: Sometimes I also like to add some naan bread and eat it with a refreshing tomato and cucumber salad.

More Mary Berry Chicken Recipes:

Health Info

Calories:
Sugar:
Sodium:
Fat:
Carbohydrates:
Fiber:
Protein:

Mary Berry Chicken Curry recipe

Author caroline sciberras

Servings 4 people

Prep Time 10

Cook Time 20

Total Time 30

Fat: |Carbohydrates: |Protein:

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Description

Ingredients

FOR THE CHICKEN CURRY:

4 chicken breasts large skinless and cut into 1 inch strips
¼ tsp ground cloves
1 tsp ground cumin
½ tsp ground cardamon
1 tbsp medium curry powder
1 tbsp turmeric
3 tbsp sunflower oil
½ red chilli deseeded and finely chopped
2 onion large and finely chopped
2 garlic cloves crushed
1 tbsp fresh grated ginger
salt and black pepper to taste
2 cups chicken stock
1 tbsp flour
2 tbsp mango chutney
½ cup full fat yogurt or double cream

FOR SERVING:

1½ cups basmati rice
1 bunch cilantro to garnish

Instructions

STEP 1 – PRECOOK THE CHICKEN AND RICE

Precook the rice in boiling water or a rice cooker
Slice the chicken breast into 1 inch strips.
Season the chicken strips with salt and pepper.
Heat 2 tbsp oil in a frying pan.
Brown the chicken in the pan for 2-3 minutes to quickly sealed. Don’t overload the pan and fry in batches if required. You might need to use another tablespoon of oil.
Set the chicken aside and place on a plate.

STEP 2 – START PREPARING THE SAUCE

Fry the onions for a few minutes in the same pan, then cover with a lid and continue to fry slowly on low heat for around 10 minutes until they are softened.
Add the ginger root, garlic and chilli and fry for 1 minute, this time removing the lid and turning on medium to max heat.
Mix the ground spices and fry for a few minutes more.
Sprinkle over the flour together with the stock and bring to the boil.
Simmer until thickened.