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.
Prep: 10 mins Total: 30 mins Yields: 4
Why you’ll like it
- It is an easy and quick curry that you can make quickly after work.
- This chicken curry freezes well so this makes a great recipe for batch cooking.
- Mary Berry in her recipe uses ingredients which are easy to assemble, quickly blend together and that you can easily find in your pantry.
- The spices in this recipe add depth to the curry but are not that spicy making it a perfect meal for all the family.
- If you want a deeper flavour you can prepare and freeze batches of BIR Curry base which you can add to the chicken stock.
Mary Berry Chicken Curry recipe
What is Mary Berry Chicken Curry?
In this recipe, Mary uses a combination of spices including coriander, cumin, and turmeric to create a rich and flavorful curry that can be served with rice, naan bread, or your favourite side dishes.
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 ginger, fresh grated ginger
- salt and black pepper to taste
- 2 cups chicken stock
- 1 tbsp flour
- 2 tbsp mango chutney
- ½ cup yogurt, full fat (or double cream)
For serving
- boiled rice
- cilantro to garnish
How to quickly make the Chicken Curry by Mary Berry?
STEP 1 – PRECOOK THE CHICKEN
- 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.
STEP 3 – ADD THE CHICKEN WITH THE SAUCE
- 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.
STEP 4 – SERVE
- Add the yoghurt or cream and serve hot on a bed of boiled rice
- Garnish with cilantro.
STEP 5 – TIPS FOR STORING
- To freeze the curry, don’t add the curry. Then to use from the freezer, defrost and reheat gently before adding the yoghurt.
Tips for serving Mary Berry Chicken Curry
Rice: I love my chicken curry on a bed of plain boiled rice though if I have some leftover biryani I really love the taste with 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. Sometimes I prefer eating it and omit the rice but it’s also great together with the rice.
Salad: Sometimes I also like to ad some naan bread and eat it with a refreshing tomato and cucumber salad.
You might like more…
MORE MARY BERRY CHICKEN RECIPES:
- Mary Berry Dijon Chicken
- Mary Berry Tuscan Chicken
- Mary Berry Chicken Casserole
- Mary Berry Chicken Curry
- Mary Berry Chicken Pasta Bake
- Mary Berry Coronation Chicken
MORE POPULAR CHICKEN RECIPES:
- Ina Garten Chicken Piccata
- Jamie Oliver Chicken & Mushroom Lasagne
- Coronation Chicken Recipe Jamie Oliver
- Coronation Chicken Recipe Delia Smith
- Nando’s Peri Peri Chicken
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 chicken curry is made with aromatic spices, mango chutney, tender chicken, and yoghurt to satisfy your taste buds.
Ingredients
FOR THE CHICKEN CURRY:
- 4 chicken breasts large skinless and cut into 1 inch strips
- ¼ teaspoon ground cloves
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamon
- 1 tablespoon medium curry powder
- 1 tablespoon turmeric
- 3 tablespoon sunflower oil
- ½ red chilli deseeded and finely chopped
- 2 onion large and finely chopped
- 2 garlic cloves crushed
- 1 tablespoon fresh grated ginger
- salt and black pepper to taste
- 2 cups chicken stock
- 1 tablespoon flour
- 2 tbsp mango chutney
- ½ cup full fat yogurt or double cream
FOR SERVING:
- boiled rice
- cilantro to garnish
Instructions
STEP 1 - PRECOOK THE CHICKEN
- 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.
STEP 3 - ADD THE CHICKEN WITH THE SAUCE
- 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.
STEP 4 - SERVE
- Add the yogurt or cream and serve hot on a bed of boiled rice
- Garnish with cilantro.
STEP 5 - TIPS FOR STORING
- To freeze the curry, don't add the curry. Then to use from the freezer, defrost and reheat gently before adding the yogurt.
