Mary Berry Chicken Curry with Coconut Milk Recipe

The Mary Berry Chicken Curry with Coconut Milk is a wonderfully aromatic dish that blends creamy coconut milk with tender chicken and a gentle balance of spices. It’s comforting yet light, making it ideal for family dinners or casual entertaining. Mary Berry’s version simplifies the process while keeping authentic flavors—bringing together the creaminess of coconut with the warmth of curry for a dish that’s both hearty and satisfying.

What Is Mary Berry Chicken Curry with Coconut Milk?

Mary Berry’s Chicken Curry with Coconut Milk is a mild, creamy curry made with boneless chicken pieces simmered in a flavorful sauce of onions, garlic, ginger, tomatoes, and coconut milk. The result is a deliciously rich and fragrant curry with a smooth texture and a subtle hint of sweetness. It’s the perfect balance of British comfort and Indian-inspired flavor.

Other Popular Mary Berry Recipes

• Mary Berry Leek and Potato Soup
• Mary Berry Bread Sauce
• Mary Berry Chicken and Mushroom Risotto
• Mary Berry Cheese Sauce

Why This Recipe Is Worth Trying

• Creamy and flavorful – A delicate mix of spices and coconut milk creates a silky, aromatic sauce.
• Easy to make – No complicated steps or hard-to-find ingredients.
• Perfect for family meals – Mild enough for everyone to enjoy.
• One-pan recipe – Less cleanup and full of flavor.
• Customizable – You can adjust spice levels to your taste.

Essential Ingredients to Make Mary Berry Chicken Curry with Coconut Milk

• 2 tbsp sunflower oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp mild curry powder or paste
• 1 tsp ground turmeric
• 800g boneless, skinless chicken thighs, cut into bite-size pieces
• 400ml coconut milk
• 200g chopped tomatoes (fresh or canned)
• 1 tbsp tomato purée
• Salt and black pepper, to taste
• 1 tbsp lemon juice or a small squeeze of lime
• Fresh coriander leaves, chopped (for garnish)

Handy Kitchen Tools for Best Results

• Large non-stick frying pan or casserole dish
• Wooden spoon or spatula
• Chopping board and sharp knife
• Measuring jug
• Mixing spoon

Step-by-Step Guide to Making Mary Berry Chicken Curry with Coconut Milk

Step 1: Sauté the Onions and Aromatics

Heat oil in a large pan over medium heat. Add the finely chopped onions and cook for 5–6 minutes until softened and golden. Stir in the garlic and ginger and cook for another minute until fragrant.

Step 2: Add the Spices

Stir in the curry powder and turmeric. Cook for 30 seconds to release the flavors, ensuring the spices don’t burn.

Step 3: Cook the Chicken

Add the chicken pieces to the pan and stir well to coat them in the spices. Cook for about 5 minutes until lightly browned on all sides.

Step 4: Build the Sauce

Add the chopped tomatoes and tomato purée. Stir to combine, then pour in the coconut milk. Bring the mixture to a gentle simmer and season with salt and pepper.

Step 5: Simmer Until Tender

Reduce the heat to low and cover the pan. Simmer for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.

Step 6: Add Finishing Touches

Before serving, stir in the lemon or lime juice for brightness. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

What I Got Wrong (And How I Fixed It)

• Sauce too thin: Simmered uncovered for 10 extra minutes to reduce.
• Too spicy: Added extra coconut milk to tone down the heat.
• Not creamy enough: Increased coconut milk slightly and stirred well before serving.
• Chicken tough: Lowered the cooking temperature to keep it tender.

Healthier Version of Mary Berry Chicken Curry with Coconut Milk

For a lighter version, use low-fat coconut milk and skinless chicken breast instead of thighs. Reduce the oil to 1 tablespoon and skip the tomato purée for fewer calories. Serve with brown rice or quinoa for extra fiber.

Ingredient Substitutions for Mary Berry Chicken Curry with Coconut Milk

• Chicken thighs: Replace with chicken breast or tofu for a vegetarian twist.
• Coconut milk: Use cashew cream or Greek yogurt for a different richness.
• Tomatoes: Swap with 1 tbsp of tomato paste and 100ml chicken stock.
• Curry powder: Use garam masala for a deeper, spiced flavor.
• Oil: Replace with ghee or olive oil for a different aroma.

Pairing Ideas: What to Serve With Mary Berry Chicken Curry with Coconut Milk

• Steamed basmati rice – Light and fluffy to absorb the sauce.
• Warm naan bread – Perfect for dipping.
• Cucumber raita – Adds coolness and balance.
• Mango chutney – A sweet contrast to the mild spice.
• Roasted vegetables – Complement the creamy curry.

Expert Tips for Perfect Mary Berry Chicken Curry with Coconut Milk

• Don’t rush the onions: A slow sauté builds the base flavor.
• Use full-fat coconut milk: For a richer, creamier consistency.
• Simmer gently: Keeps the sauce smooth and prevents splitting.
• Add lemon juice last: Retains a fresh, zesty balance.
• Let it rest: Allow the curry to sit for 5–10 minutes before serving—flavors deepen beautifully.
• Adjust spice levels: Add chili powder or fresh chilies if you like heat.
• Use fresh ingredients: Fresh garlic and ginger make a noticeable difference.

Creative Ways to Customize Mary Berry Chicken Curry with Coconut Milk

• Add vegetables: Include bell peppers, peas, or spinach for added nutrition.
• Make it spicy: Stir in chili flakes or a dash of hot sauce.
• Add sweetness: A spoon of mango chutney or a handful of sultanas gives a sweet touch.
• Add texture: Top with toasted coconut flakes or chopped cashews.
• Make it dairy-rich: Add a swirl of cream just before serving.

Storing Mary Berry Chicken Curry with Coconut Milk the Right Way

• Cool completely before storing.
• Refrigerate for up to 3 days in a sealed container.
• Freeze for up to 2 months—ideal for batch cooking.
• Label and date the container to track freshness.
• Thaw overnight in the refrigerator before reheating.

How to Reheat Chicken Curry (If Needed)

• Stovetop method: Reheat on low heat, adding a splash of water or coconut milk.
• Microwave method: Heat in short intervals, stirring occasionally to ensure even warmth.
• Avoid high heat: This prevents the coconut milk from curdling.

Nutritional Breakdown (per serving)

• Calories: 420
• Protein: 34g
• Fat: 25g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 5g
• Sodium: 460mg

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FAQs

How do I stop coconut milk from curdling in chicken curry?

To prevent curdling, add coconut milk after lowering the heat and simmer gently—never boil it. Stir continuously and avoid adding acidic ingredients, like lemon juice, until the curry is off the heat.

How can I make Mary Berry’s chicken curry thicker?

If your curry sauce is too thin, remove the lid and simmer for an extra 10 minutes to reduce the liquid naturally. Alternatively, mix 1 teaspoon of cornflour with a tablespoon of water, then stir it into the curry while simmering to thicken it slightly.

Can I make Mary Berry chicken curry with coconut milk in advance?

Yes, this curry can be made a day ahead. Let it cool, refrigerate, and reheat gently on the stovetop before serving. The flavors deepen overnight, making it even tastier the next day.

What type of coconut milk works best for chicken curry?

Full-fat coconut milk gives the richest flavor and creamiest texture. Light coconut milk works if you prefer a healthier version, but it may result in a thinner sauce.

Wrapping It Up

The Mary Berry Chicken Curry with Coconut Milk is a perfect example of simplicity meeting flavor. With its mild heat, silky sauce, and fragrant spices, it’s a dish that feels both comforting and exotic.