Mary Berry​ Malaysian Chicken Curry Recipe

This creamy Mary Berry Malaysian Chicken Curry is made with tender chicken thighs, rich coconut milk, aromatic lemongrass, fresh red chilies, and earthy turmeric. The result is a wonderfully fragrant and mildly spicy dish with a savory, complex sauce, creating a perfect main course. This recipe is perfect for a cozy weeknight dinner, provides a comforting meal for any season, and serves four people.

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Mary Berry Malaysian Chicken Curry Ingredients

For the Spice Paste:

• 2 red chilies, deseeded and roughly chopped
• 2 cloves garlic, peeled
• 1-inch piece of fresh ginger, peeled and sliced
• 1-inch piece of galangal, peeled and sliced (optional)
• 2 stalks of lemongrass, tough outer layers removed, roughly chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 small onion or 2 shallots, peeled and quartered

For the Curry:

• 1 tablespoon vegetable oil
• 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1 cup (240ml) chicken stock
• 1 teaspoon brown sugar
• Juice of 1 lime
• Salt, to taste
• Fresh cilantro, for garnish
• Steamed rice, to serve

How To Make Mary Berry Malaysian Chicken Curry

1. Create the spice paste: Place all the ingredients for the spice paste into a small food processor or blender. Blend until you have a smooth, thick paste. You may need to add a tablespoon of water to help it combine.
2. Brown the chicken: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook in batches until lightly browned on all sides. Remove the chicken from the pan and set aside.
3. Cook the paste: Reduce the heat to medium and add the spice paste to the same pan. Cook for 3-5 minutes, stirring constantly, until it becomes very fragrant and darkens slightly. This step is crucial for developing deep flavor.
4. Simmer the curry: Pour the coconut milk and chicken stock into the pan, stirring to combine with the paste. Bring the mixture to a gentle simmer. Return the browned chicken to the pan.
5. Finish and serve: Let the curry simmer gently for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir in the brown sugar and lime juice, and season with salt to your liking. Garnish with fresh cilantro and serve hot with steamed rice.

Recipe Tips

• Use Chicken Thighs: For the most tender and flavorful curry, use chicken thighs. They hold up well to simmering and won’t dry out like chicken breast can.
• Fry the Spice Paste: Don’t skip the step of frying the spice paste. Cooking it for a few minutes on its own awakens the aromatics and deepens the flavor of the entire dish. You’ll know it’s ready when it smells incredibly fragrant.
• Gentle Simmer Only: Once you add the coconut milk, avoid boiling the curry rapidly. A high boil can cause the coconut milk to separate or “split,” which affects the texture of the sauce. A low, gentle simmer is all you need.
• Balance the Flavors: The final additions of lime juice and sugar are key. The lime adds brightness to cut through the richness of the coconut milk, while the sugar balances the heat and tang. Taste and adjust before serving.

What To Serve Malaysian Chicken Curry

This fragrant curry is best served over a bed of fluffy steamed jasmine or basmati rice to soak up the delicious sauce. For a side, offer warm, flaky roti canai or naan bread for dipping. A simple, cooling cucumber and onion salad dressed with a little vinegar and sugar provides a refreshing contrast to the warmth of the curry.

How To Store Malaysian Chicken Curry Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and become even better the next day. Reheat gently on the stove or in the microwave.
• Freeze: This curry freezes exceptionally well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Malaysian Chicken Curry Nutrition Facts

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 145mg
• Sodium: 350mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 35g

Frequently Asked Questions

• Can I make this curry less spicy? Of course. The heat comes from the red chilies in the spice paste. To make it milder, use only one chili or be sure to remove all the seeds and white membrane from inside before blending.
• What can I use if I can’t find fresh lemongrass? If you can’t find fresh lemongrass stalks, you can substitute them with 1 tablespoon of lemongrass paste, which is often available in a tube in the international aisle of most supermarkets.
• Can I add vegetables to this curry? Yes, this is a great recipe for adding vegetables. Hearty vegetables like cubed potatoes or carrots can be added with the chicken to simmer. Quicker-cooking vegetables like bell peppers, green beans, or spinach can be stirred in during the last 5-10 minutes of cooking.

Try More Recipes:

• Mary Berry​ Chicken Taleggio Recipe
• Mary Berry​ Chicken Stir Fry Recipe
• Mary Berry Thai Chicken Noodle Soup​ Recipe