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A light Chicken Yoghurt Curry Served With Rice and Cilantro

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 Dinner
Cuisine Malaysian
Servings 4 people

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.

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 Cardamon, mango chutney, yoghurt