Mary Berry Chicken Curry With Coconut Milk​ Recipe

This creamy Mary Berry Chicken Curry With Coconut Milk Recipe is made with tender chicken breasts, full-fat coconut milk, mild curry powder, fresh ginger, and a spoonful of mango chutney. The result is a wonderfully fragrant and savory main course with a mildly sweet and spicy sauce the whole family can enjoy. It’s perfect for a quick and easy weeknight dinner and serves 4 people.

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Mary Berry Chicken Curry With Coconut Milk Recipe Ingredients

• 1 tablespoon sunflower oil
• 2 large onions, chopped
• 2 cloves garlic, crushed
• 1-inch piece of fresh ginger, peeled and grated
• 2 tablespoons medium curry powder
• 4 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 (14-ounce / 400ml) can full-fat coconut milk
• 2 tablespoons mango chutney
• Salt and freshly ground black pepper, to taste
• A handful of fresh cilantro, chopped (for garnish)
• Cooked basmati rice, to serve

How To Make Mary Berry Chicken Curry With Coconut Milk Recipe

1. Sauté the aromatics: Heat the sunflower oil in a large, deep skillet or saucepan over a medium heat. Add the chopped onions and cook gently for about 10 minutes, stirring occasionally, until they are very soft and starting to turn golden. Do not rush this step, as soft onions form a sweet base for the curry.
2. Bloom the spices: Add the crushed garlic, grated ginger, and curry powder to the pan. Stir continuously for one minute until the spices are fragrant. This process, known as blooming, toasts the spices and releases their essential oils, which deeply enhances their flavor.
3. Cook the chicken: Add the chicken pieces to the pan and stir to coat them in the onion and spice mixture. Cook for 5-7 minutes, until the chicken is sealed and lightly colored on all sides.
4. Simmer the curry: Pour in the full-fat coconut milk and add the mango chutney. Stir everything together until well combined, then bring the mixture to a gentle simmer.
5. Finish and serve: Reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender. Season with salt and pepper to your taste. Serve the curry hot over a bed of fluffy basmati rice, garnished with fresh cilantro.

Recipe Tips

• Use Full-Fat Coconut Milk: For the creamiest and richest sauce, it’s essential to use full-fat coconut milk. Light coconut milk will result in a much thinner, less flavorful curry.
• Don’t Burn the Spices: When you ‘bloom’ the curry powder and aromatics, keep the heat on medium-low and stir constantly. Spices can burn quickly, which would give the final dish a bitter taste.
• The Magic of Mango Chutney: This is a key ingredient that balances the dish. It adds a touch of sweetness and tang that cuts through the richness of the coconut milk and complements the warm spices.
• Let it Rest: Like many stews and curries, the flavors of this dish will meld and deepen if you let it sit for a few minutes off the heat before serving. It often tastes even better the next day!

What To Serve Chicken Curry With Coconut Milk

This simple chicken curry is perfect served with fluffy basmati rice to soak up all the delicious, creamy sauce. Warm naan bread or poppadoms on the side are also fantastic additions for scooping. For a fresh contrast, offer a simple cucumber and yogurt raita or an extra dollop of mango chutney.

How To Store Chicken Curry With Coconut Milk Leftovers

• Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freeze: This curry freezes exceptionally well. Once cooled, place it in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Chicken Curry With Coconut Milk Recipe Nutrition Facts

• Calories: 490 kcal
• Total Fat: 30g
• Saturated Fat: 22g
• Cholesterol: 115mg
• Sodium: 280mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 38g

Frequently Asked Questions

• Can I make this curry spicier? Yes, easily. This recipe is for a mild to medium curry. To increase the heat, you can use a hot curry powder instead of medium, or add a pinch of red chili flakes or a finely chopped fresh red chili along with the garlic and ginger.
• Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs are a great choice as they are very forgiving and stay incredibly moist. They may need an extra 5-10 minutes of simmering time to become fully tender.
• Can I add vegetables to this curry? Yes, this curry is very adaptable. You could add a handful of spinach at the end of cooking and let it wilt into the sauce, or add some frozen peas for the last 5 minutes of simmering. Diced bell peppers or sweet potato could also be added with the onions.
• Is there a substitute for mango chutney? If you don’t have mango chutney, you could use apricot jam with a small squeeze of lime juice to replicate the sweet and tangy flavor profile.

Try More Recipes:

• Mary Berry Chicken And Bacon Pie​ Recipe
• Mary Berry​ Chicken Veronique Recipe
• Mary Berry Malay Chicken​ And Rice Recipe