Mary Berry Malay Chicken And Rice Recipe Recipe

This Mary Berry Malay Chicken And Rice Recipe is a creamy and fragrant recipe, which is made with coconut milk and lemongrass. It’s the perfect weeknight dinner, ready in about 1 hour.

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Mary Berry Malay Chicken And Rice Recipe Ingredients Recipe

1 ½ lbs boneless, skinless Chicken Thighs, cut into 1-inch pieces
1 tbsp Vegetable Oil
1 large Yellow Onion, finely chopped
3 cloves Garlic, minced
1-inch piece Fresh Ginger, grated
1 stalk Lemongrass, tough outer layers removed, finely chopped (or 1 tbsp lemongrass paste)
1 tsp Ground Turmeric
½ tsp Ground Coriander
1 (14 oz) can full-fat Coconut Milk
1 ½ cups Chicken Stock
1 cup Jasmine Rice, rinsed
1 tbsp Soy Sauce (or Fish Sauce)
1 tbsp Lime Juice
Salt and freshly ground Black Pepper
For Garnish (Optional):
Fresh Cilantro, chopped
Chopped Peanuts
Lime Wedges

Mary Berry Malay Chicken And Rice Recipe Recipe

How To Make Mary Berry Malay Chicken And Rice Recipe

Prep and Brown the Chicken: Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper. Heat the vegetable oil in a large Dutch oven or a heavy-bottomed pot with a lid over medium-high heat. Add the chicken and cook in batches for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pot and cook for 4-5 minutes, until softened. Add the minced garlic, grated ginger, chopped lemongrass, ground turmeric, and ground coriander. Cook for 1-2 minutes, stirring constantly, until very fragrant.
Add Liquids: Pour in the coconut milk and chicken stock, stirring to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Simmer the Chicken: Return the browned chicken (and any juices) to the pot. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld and the chicken to become tender.
Cook the Rice: Stir in the rinsed jasmine rice and the soy sauce. Make sure the rice is submerged in the liquid. Bring back to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 20 minutes. Do not lift the lid.
Rest and Fluff: After 20 minutes, turn off the heat and let the pot sit, still covered, for 10 more minutes. This step is crucial for fluffy rice.
Finish and Serve: Uncover the pot and fluff the rice and chicken with a fork. Stir in the fresh lime juice and chopped cilantro. Serve hot, garnished with extra cilantro and chopped peanuts if desired.

Recipe Tips

How to get fluffy rice every time? The most important rule is do not peek while the rice is cooking. Lifting the lid releases the steam, which is essential for cooking the rice evenly. Letting it rest for 10 minutes after turning off the heat is the second most important step.
What if I can’t find fresh lemongrass? Lemongrass paste is a great substitute. You can find it in a tube in the refrigerated produce section of most supermarkets. Use about 1 tablespoon of paste for 1 stalk.
Can I use chicken breasts instead? You can, but thighs stay much juicier in a one-pot dish. If you use chicken breasts, I recommend adding the browned pieces back in with the rice (at Step 5) so they don’t overcook and become tough.
Is this recipe spicy? No, this dish is fragrant and savory, not spicy. If you would like to add heat, stir in 1-2 teaspoons of sambal oelek or a chopped fresh red chili along with the garlic and ginger.

Toppings For Malay Chicken And Rice Recipe

This one-pot dish is a complete meal, but it’s even better with a few fresh toppings to add texture and brightness.

A big squeeze of fresh lime juice
A handful of chopped fresh cilantro
Crushed roasted peanuts
Crispy fried onions (shallots)
Sliced red chili

How To Store Malay Chicken And Rice Recipe

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze: You can freeze this, but be aware that the rice and coconut milk texture may change slightly upon reheating. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Reheat: Reheat gently in a pan over low heat, adding a splash of water or chicken stock to loosen the rice. You can also reheat in the microwave.

Malay Chicken And Rice Recipe Nutrition Facts Recipe

(Per serving, assuming 4 servings)

Calories: 620 kcal
Total Fat: 30g
Saturated Fat: 18g
Cholesterol: 110mg
Sodium: 780mg
Total Carbohydrate: 52g
Dietary Fiber: 3g
Sugars: 5g
Protein: 36g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is my rice still hard or mushy?

If it’s hard, your heat was too high, and the liquid evaporated before the rice could cook. Add ¼ cup of hot chicken stock, cover, and let it steam on low for 10 more minutes. If it’s mushy, you either had too much liquid or you stirred it while it was cooking.

What kind of coconut milk should I use?

Always use full-fat, unsweetened coconut milk from a can for the best creamy texture. Do not use coconut milk from a carton (the kind for drinking) as it is too thin.

What’s the difference between this and a Thai curry?

While similar, Malay curries (like this) are often characterized by their fragrance and a yellowish color from turmeric. They are typically milder and may use a different blend of spices (like coriander) than a classic Thai green or red curry.