Mary Berry Malaysian Chicken Curry Recipe

This Mary Berry Malaysian Chicken Curry is a rich, fragrant, and comforting dish with tender chicken pieces simmered in a creamy coconut sauce. The flavours are gently spiced with garlic, ginger, curry paste, and warming aromatics, giving a silky curry that feels both hearty and fresh. It is an easy recipe suitable for confident beginners and ideal for a family supper. Total time is around 50 minutes from start to finish.

Ingredients

For the Curry

• 700g chicken thigh fillets, cut into chunks
• 2 tbsp vegetable oil
• 1 onion, finely sliced
• 3 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp Malaysian or red curry paste
• 1 tsp ground turmeric
• 400ml coconut milk
• 150ml chicken stock
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 red pepper, sliced
• Juice of 1 lime
• Salt and black pepper, to taste

To Serve

• Fresh coriander
• Steamed jasmine rice
• Lime wedges

How to Make Mary Berry Malaysian Chicken Curry Recipe

• Prepare the ingredients: Slice the onion, crush the garlic, grate the ginger, and cut the chicken into even bite-sized pieces so everything cooks evenly.
• Heat the pan: Warm the oil in a large frying pan or casserole over medium heat.
• Cook the onion: Add the onion and cook gently for about 5 minutes until softened and lightly golden.
• Add flavourings: Stir in the garlic, ginger, curry paste, and turmeric. Cook for 1 minute until fragrant.
• Seal the chicken: Add the chicken pieces and stir well for 4 to 5 minutes until the outside turns pale and lightly coloured.
• Make the sauce: Pour in the coconut milk and stock. Add soy sauce and brown sugar, then stir until smooth.
• Simmer gently: Bring to a gentle bubble, reduce the heat, cover loosely, and simmer for 20 minutes.
• Add vegetables: Stir in the sliced red pepper and cook uncovered for another 10 minutes until tender.
• Finish and serve: Stir in the lime juice, adjust seasoning, then scatter over fresh coriander and serve with rice.

Tips

How do I keep the chicken tender?

Use chicken thighs rather than breast meat, as they stay juicy during simmering.

How can I thicken the sauce?

Simmer uncovered for the last 5 to 10 minutes so the sauce reduces naturally.

Can I make it spicier?

Add fresh chilli, chilli flakes, or extra curry paste to suit your taste.

Why does my sauce split?

Keep the heat gentle after adding coconut milk and avoid a fierce boil.

Serving Suggestions

• Serve with steamed jasmine rice
• Add warm naan or flatbread
• Spoon over noodles for a twist
• Pair with cucumber salad
• Finish with extra lime wedges

Storage

Room Temperature

Do not leave the curry out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze in sealed containers for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 465 kcal
• Carbohydrates: 12g
• Protein: 34g
• Fat: 31g
• Saturated Fat: 19g
• Sodium: 620mg

These values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Malaysian Chicken Curry Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: MalaysianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken simmered in a fragrant coconut curry sauce with warming Malaysian-inspired spices. A simple and satisfying family meal.

Ingredients

• 700g chicken thigh fillets, cut into chunks

• 2 tbsp vegetable oil

• 1 onion, finely sliced

• 3 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 2 tbsp Malaysian or red curry paste

• 1 tsp ground turmeric

• 400ml coconut milk

• 150ml chicken stock

• 1 tbsp soy sauce

• 1 tsp brown sugar

• 1 red pepper, sliced

• Juice of 1 lime

• Fresh coriander, to serve

Directions

• Heat the oil in a large deep frying pan or casserole over medium heat.
• Add the onion and cook for 5 minutes until softened.
• Stir in garlic, ginger, curry paste and turmeric. Cook for 1 minute until fragrant.
• Add the chicken pieces and stir until lightly sealed on all sides.
• Pour in coconut milk and stock, then add soy sauce and brown sugar.
• Bring gently to the boil, then reduce heat and simmer for 20 minutes.
• Add sliced red pepper and cook for a further 10 minutes until tender.
• Stir in lime juice and check seasoning.
• Scatter with coriander and serve hot with rice.

Notes

• Chicken thighs stay tender and juicy during simmering.
• Add chilli for extra heat if preferred.
• The curry tastes even better the next day.