Mary Berry Malaysian Chicken Curry Recipe

Mary Berry Malaysian Chicken Curry is a rich, aromatic curry packed with tender chicken, warming spices, creamy coconut milk, and vibrant flavors. This comforting dish combines mild heat with a beautifully balanced sweetness and fragrant depth that makes it perfect for family dinners. The sauce is silky and luxurious, coating every piece of chicken perfectly. This recipe is beginner-friendly and takes approximately 1 hour from start to finish.

Ingredients

For the Curry

• 1kg chicken thighs, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 tablespoon fresh ginger, grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 400ml coconut milk
• 200ml chicken stock
• 1 tablespoon tomato purée
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 cinnamon stick
• 2 kaffir lime leaves
• Salt and black pepper, to taste

For Serving

• Steamed jasmine rice
• Fresh coriander, chopped
• Lime wedges

How to Make Mary Berry Malaysian Chicken Curry Recipe

• Prepare the hob: Place a large casserole dish or deep frying pan over medium heat. Add the vegetable oil and allow it to warm through.
• Cook the aromatics: Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for another minute.
• Add the spices: Sprinkle in the curry powder, turmeric, and cumin. Stir continuously for 1 minute until fragrant.
• Brown the chicken: Add the chicken pieces and stir well so every piece is coated in the spice mixture.
• Create the sauce: Stir in the tomato purée, coconut milk, chicken stock, brown sugar, and soy sauce until fully combined.
• Add flavorings: Add the cinnamon stick and kaffir lime leaves to the pan.
• Simmer gently: Bring the curry to a gentle simmer. Cook uncovered for about 35 minutes, stirring occasionally until the chicken is tender and the sauce has thickened.
• Season: Taste and season with salt and freshly ground black pepper as needed.
• Finish and serve: Remove the cinnamon stick and lime leaves. Garnish with fresh coriander and serve hot with steamed rice.

Tips for the Best Malaysian Chicken Curry

How do I make the curry richer?

Use full-fat coconut milk for a creamier and more luxurious sauce.

Can I make it spicier?

Add finely chopped red chillies or a teaspoon of chilli flakes when cooking the onions.

Why is my curry too thin?

Allow it to simmer uncovered for longer so excess liquid can evaporate naturally.

Can I use chicken breast instead?

Yes, although chicken thighs remain juicier and more flavorful during long cooking.

How can I add more Malaysian flavor?

Include a stalk of bruised lemongrass while simmering for additional fragrance.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with naan bread or roti.
• Add a fresh cucumber salad on the side.
• Serve with pickled vegetables.
• Finish with fresh lime wedges.

Storage

Room Temperature

Do not leave the curry at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 465 kcal
• Carbohydrates: 11g
• Protein: 35g
• Fat: 31g
• Saturated Fat: 17g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Malaysian Chicken Curry Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: MalaysianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

60

minutes

Calories

465

kcal

1

hour 

A fragrant Malaysian-inspired chicken curry made with tender chicken, aromatic spices, and creamy coconut milk. Perfect for a comforting family dinner.

Ingredients

• 1kg chicken thighs, cut into chunks

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 2 tbsp mild curry powder

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 400ml coconut milk

• 200ml chicken stock

• 1 tbsp tomato purée

• 1 tbsp brown sugar

• 1 tbsp soy sauce

• 1 cinnamon stick

• 2 kaffir lime leaves

• Salt and black pepper, to taste

• Fresh coriander, for garnish

Directions

• Heat the oil in a large casserole or deep frying pan over medium heat.
• Cook the onion for 5 minutes until softened, then add garlic and ginger.
• Stir in curry powder, turmeric and cumin. Cook for 1 minute until fragrant.
• Add the chicken pieces and stir well to coat with the spices.
• Mix in tomato purée, coconut milk, chicken stock, brown sugar and soy sauce.
• Add the cinnamon stick and kaffir lime leaves.
• Bring to a gentle simmer and cook uncovered for 35 minutes until the chicken is tender.
• Season with salt and pepper to taste.
• Garnish with fresh coriander and serve hot with rice.

Notes

• Use chicken thighs for the most tender result.
• Adjust the spice level by adding fresh chilli.
• The curry tastes even better the next day.