Make this Mary Berry Chicken Curry with Coconut Milk recipe for a creamy, mild curry full of flavour. Perfect for a quick weeknight dinner in about 50 minutes.
Introduction
The Mary Berry Chicken Curry with Coconut Milk recipe is a comforting dish that brings together the rich flavours of a quick chicken curry with a smooth, creamy sauce. This mild curry has a gentle korma style inspired by a British approach to curry, making it perfect for anyone who enjoys balanced heat and fragrant spices.
The blend of warming spices creates a delicious meal with a silky texture and full of flavour finish that tastes like a homemade restaurant version. Ready in about 50 minutes, this easy recipe is ideal for a weeknight dinner and makes a wonderful family favourite that the whole family can enjoy. It is simple enough for beginners while still delivering satisfying results every time.
Equipment
Equipments for Mary Berry Chicken Curry with Coconut Milk:
You only need a few basic kitchen tools to make this delicious curry. Using the right equipment helps the ingredients cook evenly, makes stirring easier, and ensures the sauce develops a smooth, creamy texture.
- Large saucepan – Ideal for cooking the curry and allowing the sauce to simmer evenly.
- Dutch oven – A great alternative that retains heat well for gentle cooking.
- Deep frying pan – Provides enough space to brown the chicken and cook the sauce.
- Deep non-stick frying pan – Helps prevent sticking while making stirring easier.
- Sauté pan – Useful for frying the onions and spices before adding the remaining ingredients.
- Slotted spoon – Makes it easy to remove and return the chicken during cooking.
- Plate – Handy for holding the browned chicken while preparing the sauce.
- Rolling pin – Can be used to lightly crush whole spices if needed.
- Pestle and mortar – Perfect for crushing fragrant spices to release more flavour.
- Lid – Covers the pan during simmering to help the curry cook gently and evenly.
Table of Contents
Ingredients
Ingredients for Mary Berry Chicken Curry with Coconut Milk:
This Mary Berry Chicken Curry with Coconut Milk recipe uses everyday ingredients to create a rich, comforting curry with plenty of flavour. The combination of boneless skinless chicken breasts, aromatic spices, full-fat coconut milk, and creamy finishing ingredients gives the sauce a smooth texture while keeping the curry mild enough for the whole family to enjoy.
| Ingredient | Quantity |
| Sunflower oil (or vegetable oil) | 2 tbsp |
| Boneless skinless chicken breasts, diced | 700g |
| Onions, finely chopped | 2 medium |
| Garlic cloves, crushed | 2 |
| Fresh ginger, grated | 2 tsp |
| Red chilli, finely chopped | 1 small (optional) |
| Medium curry powder | 2 tbsp |
| Turmeric | 1 tsp |
| Ground cumin | 1 tsp |
| Ground cardamom | ½ tsp |
| Ground cloves | ¼ tsp |
| Plain flour | 1 tbsp |
| Tomato paste | 2 tbsp |
| Chicken stock | 300ml |
| Full-fat coconut milk | 400ml |
| Ground almonds | 2 tbsp |
| Mango chutney | 2 tbsp |
| Greek yogurt or full-fat plain yoghurt | 150g |
| Double cream (or heavy cream) | 2 tbsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Lemon juice | 1 tsp |
| Fresh cilantro or coriander leaves, chopped | 2 tbsp |
| Toasted flaked almonds | For garnish |
| Green cardamom pods (optional, lightly crushed) | 3 |
| Korma curry paste (optional, for extra flavour) | 1 tbsp |
How to Make Mary Berry Chicken Curry with Coconut Milk
- Heat the oil in a large pan over medium heat. Cook in batches if needed and brown the chicken until lightly golden. Seal the chicken on all sides, then transfer it to a plate.
- Return the pan to the heat and fry onions until soft and lightly golden. Soften onions, then add garlic and add ginger. Stir well and cook until fragrant for about a minute.
- If using, add curry paste and stir it into the onions. Sprinkle spices, including the curry powder, turmeric, cumin, cardamom, and cloves. Stir constantly so the spices do not burn.
- Stir in flour and mix until evenly combined. Add the tomato paste and cook for another minute. This helps create a rich and smooth curry base.
- Slowly pour in coconut milk followed by the chicken stock. Bring to the boil, then bring to a gentle bubble. Stir well until the sauce is smooth.
- Reduce the heat, cover the pan, and simmer gently for about 20–25 minutes. The sauce will gradually thicken the sauce while the flavours develop.
- Return the chicken and any juices to the pan. Cook for another 8–10 minutes until the chicken is fully cooked. Season to taste with salt, pepper, and lemon juice.
- Remove from heat before stir in yogurt and cream until fully combined. Garnish with chopped coriander and toasted flaked almonds. Serve hot with your favourite side dishes.
Expert Tips
A few small techniques can make a big difference when preparing this creamy curry. I have found that gentle cooking and careful timing help create a smooth sauce with tender chicken and perfectly balanced flavours every time.
- Always use full-fat coconut milk for the richest texture and the creamiest sauce.
- Cook chicken in batches instead of overcrowding the pan so it browns evenly.
- Take time to seal the chicken well before making the sauce to build extra flavour.
- Soften onions properly until they become sweet and lightly golden for the best curry base.
- Crush cardamom pods lightly and remove green husks if using whole pods to release their aroma without leaving tough pieces in the curry.
- Lower the heat once the sauce starts bubbling and simmer gently to keep the chicken tender.
- Always stir yogurt off the heat to help prevent splitting and prevent curdling.
- This recipe is flavorful not spicy, making it an excellent mild curry for family meals. Add extra chilli only if you prefer more heat.
- The curry can be made up to a day ahead, and I often find the flavours become even better after resting overnight in the refrigerator.
Serving Suggestions For Mary Berry Chicken Curry with Coconut Milk
This curry tastes best when served hot with generous helpings of rice to soak up the creamy sauce. Finish it with a garnish with fresh cilantro or coriander leaves and toasted flaked almonds for extra flavour and crunch. It is a wonderful choice for a family meal or when feeding a hungry crowd.
- Serve with rice such as basmati or jasmine for a classic pairing.
- Add a sprinkle of toasted flaked almonds for extra texture.
- Finish with freshly chopped coriander leaves or cilantro before serving.
- Pair with warm naan bread or chapatis to scoop up the creamy sauce.
- Enjoy with a refreshing mango lassi or chilled sparkling water with lemon.
- Serve with a crisp cucumber and tomato salad for a fresh contrast.
- End the meal with a light mango sorbet or coconut ice cream for dessert.
Storage
Room Temperature
- Do not leave the curry at room temperature for more than 2 hours.
- Cool it completely before transferring it to the refrigerator or freezer.
Refrigerator
- Store in an airtight container for up to 3 days.
- You can make up to a day ahead for even better flavour.
- Reheat gently over low heat or in the microwave until piping hot.
Freezer
- This curry freezes well for up to 3 months.
- For the best texture, freeze without yogurt if preparing in advance.
- Defrost overnight in the refrigerator and stir in yogurt after reheating if it was omitted before freezing.
FAQs Related To Mary Berry Chicken Curry with Coconut Milk
1. Is this curry very spicy?
No. It is a mild and creamy curry with gentle warmth rather than intense heat. You can always add extra chilli if you prefer a spicier version.
2. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work very well and stay juicy during cooking. They may need a few extra minutes to become fully tender.
3. Can I add vegetables to the curry?
Absolutely. You can add vegetables such as spinach, bell peppers, peas, or cauliflower florets during the last part of cooking. They blend nicely with the creamy sauce.
4. Can I make this curry ahead of time?
Yes. It can be prepared a day in advance, and the flavours often become even richer overnight. Store it in the refrigerator and reheat gently before serving.
5. What gives this curry its korma style flavour?
The combination of coconut milk, ground almonds, and fragrant spices creates its smooth, rich taste. This reflects a British approach to curry with mild, balanced flavours.
6. Can I freeze this curry?
Yes, it freezes well for up to three months. For the smoothest texture, freeze it before adding the yogurt, then stir the yogurt in after reheating.
7. Is this recipe suitable for the whole family?
Yes. Because it is mild rather than overly spicy, it is a great choice for both adults and children. You can adjust the seasoning to suit your family’s taste.
Nutrition
The following nutrition information is approximate and based on one serving, assuming the recipe makes 4 servings. Actual values may vary depending on the exact ingredients and brands you use.
| Nutrient | Amount Per Serving |
| Calories | 580 kcal |
| Protein | 42g |
| Carbohydrates | 20g |
| Sugars | 8g |
| Total Fat | 38g |
| Saturated Fat | 22g |
| Fibre | 6g |
| Sodium | 650mg |
| Cholesterol | 130mg |