Mary Berry Malay Chicken And Rice Recipe Recipe

Mary Berry Malay Chicken and Rice is a comforting one-pan dish with tender chicken, fragrant rice, and gentle warming spices. The rice turns soft and fluffy as it absorbs the rich stock, coconut milk, and savoury juices from the chicken. It is simple enough for a weeknight supper yet special enough for guests. Expect a medium difficulty recipe with a total time of around 1 hour 15 minutes.

Ingredients

For the Chicken

• 6 chicken thighs, skin on
• 2 tbsp vegetable oil
• Salt and black pepper

For the Rice

• 1 large onion, sliced
• 2 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp mild curry powder
• 300g basmati rice
• 400ml chicken stock
• 200ml coconut milk
• 1 red pepper, sliced
• 100g frozen peas

To Finish

• Fresh coriander, chopped
• Lime wedges, optional

How to Make Mary Berry Malay Chicken And Rice Recipe Recipe

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the middle of the oven so the dish cooks evenly.
• Brown the chicken: Season the chicken thighs with salt and pepper. Heat the oil in a large ovenproof casserole and brown the chicken on both sides for 5 to 6 minutes. Remove to a plate.
• Cook the flavour base: Add the onion to the pan and cook until softened. Stir in the garlic, ginger, turmeric and curry powder. Cook for 1 minute until fragrant.
• Add the rice: Tip in the basmati rice and stir well so every grain is coated in the spices.
• Pour in liquids: Add the chicken stock, coconut milk and sliced red pepper. Stir once and bring to a gentle simmer.
• Assemble: Return the browned chicken to the pan, placing it on top of the rice mixture.
• Bake covered: Cover tightly with a lid or foil and bake for 40 minutes.
• Finish baking: Remove the lid, scatter over the peas and return to the oven for 10 to 15 minutes until the rice is tender and the chicken is fully cooked.
• Rest and serve: Leave to stand for 10 minutes, fluff the rice with a fork, then sprinkle with fresh coriander.

Tips

Why is my rice still firm?

The pan may not have been sealed tightly enough. Add a splash of hot stock, cover again, and cook for a little longer.

How do I stop the chicken drying out?

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

Can I make it spicier?

Add chopped chilli or a pinch of chilli flakes with the onions.

How do I keep the rice fluffy?

Rinse the rice under cold water before cooking to remove excess starch.

Serving Suggestions

• Serve with cucumber salad for freshness.
• Add warm naan or flatbread on the side.
• Finish with lime wedges for extra brightness.
• Pair with steamed greens.

Storage

Room Temperature

Do not leave out for more than 2 hours. Cool promptly before storing.

Refrigerator

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

Freezing

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

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 25g
• Saturated Fat: 9g
• Sodium: 610mg

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

FAQs

Mary Berry Malay Chicken And Rice Recipe Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: Malay InspiredDifficulty: Easy

Servings

6

people

Prep time

20

minutes

Cooking time

55

minutes

Total time

75

minutes

Calories

520

kcal

1

hour 

15

minutes

Tender chicken baked with fragrant rice, coconut milk, stock and warming spices for a comforting family meal full of flavour.

Ingredients

• 6 chicken thighs, skin on

• 2 tbsp vegetable oil

• 1 large onion, sliced

• 2 garlic cloves, crushed

• 1 tbsp grated ginger

• 1 tsp ground turmeric

• 1 tsp curry powder

• 300g basmati rice

• 400ml chicken stock

• 200ml coconut milk

• 1 red pepper, sliced

• 100g frozen peas

• Salt and black pepper

• Fresh coriander to serve

Directions

• Preheat oven to 190°C (170°C fan).
• Brown the chicken in oil until golden, then remove.
• Cook onion, garlic, ginger and spices until fragrant.
• Stir in rice until coated.
• Pour in stock and coconut milk, then add pepper.
• Return chicken to dish and cover tightly.
• Bake for 40 minutes.
• Add peas and bake uncovered for 10 to 15 minutes.
• Rest 10 minutes, fluff rice and serve with coriander.

Notes

• Rinse rice well before cooking for fluffy grains.
• Keep the dish tightly covered while baking.
• Use boneless chicken if preferred and reduce cooking time slightly.