This Mary Berry Chicken Curry With Coconut Milk Recipe is a creamy and mild recipe, which is made with coconut milk and ground almonds. It’s the perfect weeknight dinner, ready in about 50 minutes.
Mary Berry Chicken Curry With Coconut Milk Ingredients
- 1 tbsp Vegetable Oil (or sunflower oil)
- 1 large Onion, finely chopped
- 2 cloves Garlic, crushed
- 1-inch piece Fresh Ginger, peeled and grated
- 1.5 lbs boneless, skinless Chicken Breasts, cut into 1-inch pieces
- 3-4 tbsp Korma Curry Paste (mild)
- 1 (14 oz) can full-fat Coconut Milk
- ½ cup Chicken Stock
- ⅓ cup Ground Almonds
- 2 tbsp Tomato Paste (purée)
- ½ cup Greek Yogurt (or heavy cream)
- Salt and freshly ground black pepper
- Fresh Cilantro (Coriander), to garnish
- Toasted Flaked Almonds, to garnish
How To Make Mary Berry Chicken Curry With Coconut Milk
- Sauté Aromatics: Heat the oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook for 8-10 minutes, until soft and translucent. Add the crushed garlic and grated ginger and cook for 1 more minute until fragrant.
- Cook the Chicken and Paste: Add the chicken pieces to the pan. Cook for 5-7 minutes, stirring, until the chicken is sealed and lightly browned. Stir in the 3-4 tbsp of Korma paste and cook for 2 minutes, stirring constantly to coat the chicken.
- Build the Sauce: Stir in the ⅓ cup of ground almonds and the 2 tbsp of tomato paste. Pour in the 1 (14 oz) can of coconut milk and the ½ cup of chicken stock. Stir everything together well.
- Simmer the Curry: Bring the sauce to a gentle bubble, then reduce the heat to low. Cover the pan and let the curry simmer for 15-20 minutes, or until the chicken is completely cooked through and the sauce has thickened slightly.
- Finish the Curry: Remove the pan from the heat. Let it cool for a minute, then stir in the ½ cup of Greek yogurt or cream. (Adding it off-heat prevents it from splitting). Season with salt and pepper to taste.
- Serve: Ladle the chicken curry into bowls. Garnish with fresh cilantro and toasted flaked almonds. Serve immediately.
Recipe Tips
- How do I stop the yogurt from splitting? The key is to take the curry off the heat. Let it stop bubbling for a minute, then stir in the yogurt (which should ideally be at room temperature). This prevents the dairy from curdling from the high heat. Using full-fat yogurt also helps.
- How can I make this curry thicker? The ground almonds will thicken the sauce as it simmers. If you want it even thicker, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir that into the simmering curry and cook for 2 more minutes.
- Can I use chicken thighs? Yes, absolutely. Chicken thighs will be even more tender and flavorful. They may need an extra 5-10 minutes of simmering time to become perfectly tender.
- What if I don’t have Korma paste? Korma paste is ideal for this mild, creamy curry. You could substitute it with a mild or medium curry powder, but the flavor profile will be different and slightly less creamy.
What To Serve With Chicken Curry
This creamy curry is perfect served with classic Indian-style sides.
- Fluffy Basmati Rice
- Warm Naan Bread (for dipping)
- Mango Chutney
- Poppadoms
- A simple cucumber raita
How To Store Chicken Curry
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors are often even better the next day.
- Freeze: Let the curry cool completely. Store in a freezer-safe, airtight container for up to 3 months. (Note: if you used yogurt, the texture may be slightly different upon thawing, but still delicious).
- Reheat: Reheat gently in a saucepan over low heat, stirring occasionally, until piping hot. You may need to add a splash of water or chicken stock to loosen the sauce.
Mary Berry Chicken Curry With Coconut Milk Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~580 kcal
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 130mg
- Sodium: 650mg
- Total Carbohydrate: 20g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this recipe very spicy?
No. This recipe, based on a Korma style, is intentionally very mild and creamy, not spicy. The flavor comes from the fragrant spices, not from chili heat.
Can I add vegetables to this curry?
Yes, this is a great base for adding vegetables. Stir in spinach at the end until it wilts, or add diced bell peppers, peas, or cauliflower florets along with the chicken to simmer in the sauce.
What makes this a “Mary Berry” style curry?
This recipe reflects a classic British approach to curry—it’s mild, reliable, quick to make, and uses readily available ingredients like coconut milk and ground almonds for a rich, creamy sauce that appeals to the whole family.
Try More Recipes:
- Mary Berry Chicken And Bacon Pie Recipe
- Mary Berry Chicken Veronique Recipe Recipe
- Mary Berry Chicken And Broccoli Bake Recipe
Mary Berry Chicken Curry With Coconut Milk Recipe
Description
A quick, creamy, and mild chicken korma-style curry made with coconut milk, ground almonds, and gentle spices for a perfect weeknight meal.
Ingredients
Instructions
- Sauté onion in oil for 8-10 minutes until soft. Add garlic and ginger and cook for 1 minute.
- Add chicken and cook until sealed. Stir in korma paste and cook for 2 minutes.
- Stir in ground almonds, tomato paste, coconut milk, and chicken stock.
- Bring to a bubble, then lower heat, cover, and simmer for 15-20 minutes until chicken is cooked.
- Remove from heat. Stir in the Greek yogurt or cream.
- Season to taste with salt and pepper.
- Serve garnished with fresh cilantro and toasted flaked almonds.
Notes
- Stir the yogurt in off the heat to prevent it from splitting or curdling.
- Use full-fat coconut milk for the creamiest sauce.
- This is a mild curry; it is flavorful, not spicy.
Mary Berry Chicken Curry With Coconut Milk Recipe
