Mary Berry Chicken Curry With Coconut Milk Recipe

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This Mary Berry chicken curry with coconut milk is a wonderfully creamy and gently spiced dish that brings comforting flavours to your table. The tender chicken is simmered in a rich coconut sauce, infused with aromatic spices for a mild yet satisfying curry. It is simple to prepare, making it ideal for both weeknight dinners and relaxed weekend cooking. From start to finish, it takes around 45 minutes and delivers beautifully balanced flavour with minimal effort.

Ingredients

For the Curry

2 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
2 tbsp mild curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika
400g chicken breast or thigh, cut into bite-sized pieces
400ml coconut milk
200ml chicken stock
2 tbsp tomato purée
Salt and black pepper, to taste
Fresh coriander, chopped (for garnish)

To Serve

Steamed basmati rice
Warm naan bread
Lime wedges

How to Make Mary Berry Chicken Curry With Coconut Milk

Prepare the ingredients: Chop the onion, crush the garlic, grate the ginger, and cut the chicken into even-sized pieces so it cooks evenly.
Cook the base: Heat the oil in a large pan over medium heat. Add the chopped onion and cook for 5 to 6 minutes until soft and lightly golden.
Add aromatics: Stir in the garlic and ginger and cook for another minute until fragrant, taking care not to burn them.
Toast the spices: Add the curry powder, turmeric, cumin, and paprika. Stir well and cook for 1 to 2 minutes to release the flavours.
Add the chicken: Tip in the chicken pieces and cook for 4 to 5 minutes until lightly sealed on all sides.
Build the sauce: Stir in the tomato purée, coconut milk, and chicken stock. Mix well until fully combined.
Simmer the curry: Bring to a gentle simmer and cook for 20 to 25 minutes until the chicken is tender and the sauce has thickened slightly.
Season and finish: Taste and season with salt and pepper. Sprinkle with fresh coriander before serving.

Tips

How do I make the curry creamier?

Use full-fat coconut milk and allow the sauce to simmer gently so it thickens naturally without becoming watery.

Can I make it spicier?

Add a chopped fresh chilli or a pinch of chilli flakes along with the spices for extra heat.

What cut of chicken works best?

Chicken thighs are more tender and juicy, but breast works well if you prefer leaner meat.

Why is my sauce too thin?

Let the curry simmer uncovered for a few extra minutes to reduce and thicken the sauce.

Serving Suggestions

Serve with fluffy basmati rice for a classic pairing
Add warm naan bread to soak up the sauce
Pair with a simple cucumber raita
Serve alongside a fresh green salad

Storage

Room Temperature

Do not leave the curry out for more than 2 hours. Cool it quickly before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.

Freezing

Freeze for up to 3 months in a sealed container. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 12g
Protein: 32g
Fat: 28g
Saturated Fat: 18g
Sodium: 520mg

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

FAQs

Can I use light coconut milk instead?

Yes, but the curry will be less rich and creamy. Full-fat coconut milk gives the best flavour and texture.

Can I make this curry ahead of time?

Yes, it tastes even better the next day as the flavours develop. Store in the fridge and reheat gently.

What vegetables can I add?

You can add spinach, peas, or bell peppers during the last 10 minutes of cooking for extra nutrition and colour.

Is this curry mild or spicy?

This recipe is mild and family-friendly, but you can easily adjust the spice level to your taste.