The Mary Berry Malay Chicken Rice Recipe is a simple Malaysian-inspired recipe that brings together tender chicken, fragrant rice, coconut milk, basmati rice, curry powder, and lemongrass in one pan. Mary Berry Malay Chicken Rice Recipe is a comforting one-pot dinner that makes a perfect family meal and an easy weeknight dinner without needing complicated steps.
I enjoy making Mary Berry Malay Chicken and Rice Recipe because they are reliable, and Malay Chicken and Rice is one I come back to often. This Chicken Malay Rice is a Malaysian-inspired one-pan dish that fills the kitchen with the aroma of warming spices, lemongrass, mild curry powder, and rich stock. The mix of coconut milk, savoury juices, and fragrant rice creates soft fluffy rice with a rich, creamy texture.
The tender chicken becomes even better with runny honey, creating delicious honey-glazed chicken with gentle sweet and spicy flavours. Served with crisp vegetables and aromatic rice, Mary Berry Malay Chicken and Rice Recipe is a true comforting dish and a real family-pleaser for a weeknight supper or weeknight dinner. The recipe has medium difficulty, serves 4 people, and usually takes around 1 hour, although you should allow up to 1 hour 15 minutes if you prefer a slower cook.
Table of Contents
Equipment
Equipments for Mary Berry Malay Chicken and Rice Recipe:
- Large ovenproof casserole
- Casserole dish
- Dutch oven
- Wok
- Frying pan
- Slotted spoon
- Fork
- Lid
- Foil
- Oven
- Middle oven shelf
- Plate
- Warmed bowls
Ingredients
Ingredients for Mary Berry Malay Chicken Rice Recipe
| Ingredient | Quantity |
| Chicken thighs, skin on chicken thighs, boneless skinless chicken thighs, boneless skinless chicken breasts, chicken breast halves, or chicken strips | 700–800g |
| Vegetable oil or olive oil | 2 tbsp |
| Runny honey or honey | 1 tbsp |
| Large onion or yellow onion, chopped | 1 |
| Red bell pepper or red pepper, sliced | 1 |
| Garlic cloves, minced (crushed garlic) | 2 |
| Fresh ginger, grated (grated ginger) | 1 tbsp |
| Ground turmeric | 1 tsp |
| Mild curry powder | 2 tsp |
| Curry powder | 1 tsp |
| Ground coriander | 1 tsp |
| Chilli powder | ½ tsp |
| Lemongrass, fresh lemongrass, or lemongrass paste | 1 stalk or 1 tbsp paste |
| Basmati rice | 300g (about 1½ cups) |
| Cooked rice, chilled rice, or rice with peas (optional variation) | Same quantity if substituting |
| Chicken stock | 600ml |
| Coconut milk | 400ml |
| Soy sauce | 1 tbsp |
| Fish sauce | 1 tsp |
| Lime juice | 1 tbsp |
| Frozen peas | 100g |
| Button mushrooms or other mushrooms, sliced | 150g |
| Salt | To taste |
| Black pepper or freshly ground black pepper | To taste |
| Large eggs (for fried eggs) | 4 |
| Fresh coriander or chopped cilantro | 2 tbsp |
| Chopped peanuts | 2 tbsp |
| Sriracha | To serve |
| Hot honey | To serve |
| Ground cayenne | Pinch (optional) |
| Lime wedges | For serving |
How to Make
- Preheat oven to 190°C or 170°C fan.
- Season chicken with salt and pepper.
- Brown the chicken over medium-high heat until golden brown.
- Sauté onions or fry onions until they soften vegetables.
- Add garlic, add ginger, and stir in spices.
- Coat the rice with the spice mixture.
- Pour chicken stock and pour coconut milk into the pan.
- Add soy sauce and add lime juice.
- Scrape browned bits from the bottom of the pan for extra flavour.
- Return chicken to the pan.
- Drizzle with honey.
- Stir in frozen peas.
- Cover tightly with a lid or foil.
- Bring everything to a gentle simmer.
- Bake for 40 minutes.
- For extra texture, cook on high heat for 4–5 minutes (or about 5 minutes) to create crispy rice.
- If using smaller chicken pieces, cook them for about 1 minute per side before baking.
- Ensure everything is heat through.
- Rest 10 minutes before serving.
- Fluff rice with a fork.
- Fry eggs separately.
- Garnish with your favourite toppings.
- Serve hot in warmed bowls.
Expert Tips
Expert tips for Mary Berry Malay Chicken and Rice Recipe:
- Do not lift the lid while the rice is cooking, as this can release steam and affect the final texture.
- Keep covered tightly throughout cooking to help create fluffy rice instead of mushy rice.
- Always rinse the rice before cooking for lighter, separate grains.
- Use hot stock or a splash of hot stock when adding liquid to maintain the cooking temperature.
- If the rice is still firm, simply cook longer if needed.
- Let the dish rest for 10 minutes before serving so the flavours settle.
- Chicken thighs stay juicier than chicken breasts, making them a great choice for this recipe.
- Do not overcook chicken, and make sure it stays fully submerged in liquid while baking.
- Always scrape browned bits from the pan for extra flavour.
- For a crunchy finish, fry on high to create crispy rice, or cover to partially steam if you prefer a softer texture.
Serving Suggestions
Serving Suggestions about Mary Berry Malay Chicken and Rice Recipe:
- Serve with a fresh cucumber salad made with sliced cucumber, tomato, and a light dressing.
- Pair with warm naan or flatbread as a tasty side dish.
- Add steamed greens for extra vegetables.
- Offer lime wedges on the side for a fresh citrus flavour.
- Enjoy with prawn crackers and sweet chili sauce or another dipping sauce.
- Top each serving with a fried egg, or use one egg per person.
- Finish with fresh coriander, chopped peanuts, and Sriracha.
- The fresh toppings provide a refreshing contrast and turn the dish into a complete meal.
- Always serve hot for the best flavour.
Storage
Storage Suggession About Mary Berry Malay Chicken and Rice Recipe:
- Store leftovers in an airtight container.
- The dish will reheat easily the next day.
- Cook a freshly fried egg when serving again for the best texture.
- Store the rice without the egg topping.
- Always refrigerate unused portion promptly.
- Add hot honey after reheating if you like extra sweetness.
- Remember that honey does not spoil, but cooked chicken and rice should always be refrigerated properly.
FAQs
Q: Can I use boneless skinless chicken breasts instead of chicken thighs?
A: Yes. You can use boneless skinless chicken breasts, chicken thighs, or chicken breast halves. If the breasts are thick, they should be butterflied if thick for even cooking.
Q: How can I make the recipe spicier?
A: Add hot honey or Sriracha to increase the heat without changing the overall flavour too much.
Q: Is there a YouTube cooking demonstration available?
A: Yes. A YouTube cooking demonstration can help if you prefer following visual cooking instructions.
Q: Can I make a smaller batch?
A: Absolutely. Prepare a half recipe if you only need 2 generous servings.
Q: Can I keep and reheat leftovers?
A: Yes. Leftovers store well and reheat easily. Add the fried egg topping after reheating for the best results.
Nutrition
- Around 540 calories per serving.
- A good source of protein from the chicken.
- Coconut milk adds richness and creaminess.
- Rice provides filling carbohydrates.
- Contains healthy amounts of fat for flavour.
- Includes peas and other vegetables for added nutrition.
- Served as a satisfying main course.
- Inspired by the flavours of Malaysian cuisine.