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mary berry chicken curry

Mary Berry Chicken Curry Recipe

caroline sciberras
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.
 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people

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.
Keyword cardamom, chicken curry, cumin, curry, flour, mango chutney, turmeric, yogurt