This Mary Berry Malaysian Chicken Curry Recipe is a fragrant and creamy recipe, which is made with coconut milk and cashew nuts. It’s the perfect fakeaway meal, ready in about 50 minutes.
Mary Berry Malaysian Chicken Curry Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into strips
- 2 tbsp sunflower oil
- 1 onion, roughly chopped
- 1 red bell pepper, deseeded and diced
- 1 tbsp mild curry powder
- 1 tbsp tomato paste (purée)
- 1 cup (250ml) chicken stock
- 1 (14 oz / 400ml) can full-fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional, but recommended for authentic flavor)
- 1 tsp brown sugar
- Juice of ½ lime
- ½ cup (75g) roasted salted cashew nuts
- Salt and freshly ground black pepper
- For the Paste:
- 1 onion, roughly chopped
- 2 cloves garlic
- 1-inch piece fresh ginger, peeled
- 1 fresh red chili, deseeded (adjust to taste)
- 1 stalk lemongrass, tough outer leaves removed, chopped (or 1 tbsp paste)
How To Make Mary Berry Malaysian Chicken Curry
- Make the Spice Paste: Place the onion (for the paste), garlic, ginger, red chili, and lemongrass into a food processor. Pulse until it forms a coarse paste.
- Brown the Chicken: Heat 1 tbsp of the oil in a large wok or deep frying pan over high heat. Season the chicken strips with salt and pepper. Stir-fry the chicken for 3-4 minutes until golden brown. Remove with a slotted spoon and set aside.
- Cook the Paste: Add the remaining 1 tbsp of oil to the pan. Add the spice paste you made in step 1. Cook over medium heat for 4-5 minutes, stirring, until softened and fragrant.
- Add Spices and Veg: Add the chopped onion and diced red pepper. Cook for another 3 minutes. Stir in the curry powder and tomato paste and cook for 1 minute more.
- Build the Sauce: Pour in the chicken stock and the can of coconut milk. Stir well to combine. Add the soy sauce, fish sauce, and brown sugar.
- Simmer the Curry: Return the browned chicken to the pan. Bring the mixture to a boil, then reduce the heat and simmer gently, uncovered, for 15-20 minutes. The sauce should thicken and the chicken should be tender.
- Finish and Serve: Stir in the lime juice and the roasted cashew nuts. Taste and adjust the seasoning with more salt or lime if needed. Serve immediately.
Recipe Tips
- Why use roasted salted cashews? Using roasted and salted nuts adds a fantastic crunch and a savory depth that raw nuts lack. If you only have raw cashews, toast them in a dry pan for a few minutes first.
- Can I use chicken breast? Yes, but chicken thighs are much better for curries as they stay juicy and tender during simmering. If using breast, be careful not to overcook it.
- Is this curry spicy? It has a mild-to-medium kick from the fresh chili and curry powder. To make it milder, remove all seeds from the chili or omit it entirely. To make it hotter, leave the seeds in.
- What if I don’t have lemongrass? You can use 1 tablespoon of lemongrass paste (from a tube) or substitute with the zest of 1 lemon for a similar citrusy note.
What To Serve With Malaysian Chicken Curry
This rich, nutty curry needs simple sides to balance the flavors.
- Steamed Jasmine or Basmati rice
- Roti Canai or Naan bread
- Cucumber slices or a simple cucumber salad
- Fresh cilantro (coriander) for garnish
How To Store Malaysian Chicken Curry
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more overnight.
- Freeze: This curry freezes well. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge. Note: the texture of the peppers may be slightly softer after freezing.
- Reheat: Reheat gently in a saucepan over medium heat until piping hot. You may need to add a splash of water if the sauce has thickened too much.
Malaysian Chicken Curry Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~550 kcal
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 110mg
- Sodium: 850mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make the paste without a food processor?
Yes. You will need to finely grate the onion, garlic, and ginger, and very finely chop the chili and lemongrass by hand. It takes more effort but works perfectly.
Why is my sauce split?
If you boil coconut milk too vigorously, the oil can separate. Always simmer gently. If it splits, you can usually whisk it back together or stir in a little cold water.
Can I add other vegetables?
Yes! Green beans, baby corn, or chunks of sweet potato would all be delicious additions. Add them in step 6 with the liquids so they cook in the sauce.
Try More Recipes:
- Mary Berry Chicken Taleggio Recipe
- Mary Berry Chicken Stir Fry Recipe
- Mary Berry Thai Chicken Noodle Soup Recipe
Mary Berry Malaysian Chicken Curry Recipe
Description
A fragrant and creamy Malaysian-style chicken curry made with a homemade lemongrass paste, coconut milk, and crunchy roasted cashews.
Ingredients
Instructions
- Blitz paste ingredients in a food processor.
- Brown seasoned chicken strips in 1 tbsp oil; remove.
- Fry the paste in remaining oil for 5 minutes.
- Add onion and pepper; cook 3 mins. Stir in curry powder and tomato paste.
- Add stock, coconut milk, soy sauce, fish sauce, and sugar.
- Return chicken to the pan. Simmer gently for 15-20 minutes.
- Stir in lime juice and cashews just before serving.
Notes
- Making your own fresh paste is the key to the vibrant flavor.
- Don’t skip the fish sauce; it adds essential savory depth (umami).
- Add the cashews at the very end to keep them crunchy.
Mary Berry Malaysian Chicken Curry Recipe
