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Mary Berry Chicken Curry with Coconut Milk Recipe

Mary Berry Chicken Curry with Coconut Milk
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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.

Ingredients

Scale

  • 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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-curry-with-coconut-milk/