Go Back Email Link
Mary Berry Chicken Curry with Coconut Milk Recipe

Mary Berry Chicken Curry with Coconut Milk Recipe

Mary Berry's chicken curry with coconut milk is a rich, fragrant, gently spiced curry that the whole family loves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Curry:
  • 800 g boneless skinless chicken thighs in generous chunks
  • 2 tbsp sunflower oil
  • 2 large onions finely chopped
  • 4 garlic cloves crushed
  • 3 cm fresh ginger finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp sweet paprika
  • ¼ tsp cayenne pepper
  • 2 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 400 ml tin full-fat coconut milk
  • 1 tsp caster sugar
  • Salt to taste
  • Fresh coriander to finish
  • To Serve:
  • Basmati rice or naan bread
  • Natural yoghurt
  • Mango chutney

Method
 

  1. Season and brown chicken in batches — 3–4 minutes per batch. Remove.
  2. Cook onions over medium heat 12–15 minutes until deeply golden. Add garlic and ginger — 2 minutes. Add all spices — stir 2 minutes. Add tomato purée — 1 minute.
  3. Add tomatoes and sugar. Simmer 8–10 minutes until reduced and thickened.
  4. Return chicken. Add coconut milk. Bring to a gentle simmer. Cook uncovered 20–25 minutes until chicken is cooked through and sauce is rich.
  5. Taste and season. Scatter fresh coriander. Serve with rice or naan, yoghurt, and chutney.

Notes

Cook onions 12–15 minutes — caramelised onions are the foundation of flavour.
Reduce tomato base before adding coconut milk — thin base gives watery curry.
Full-fat coconut milk only — low-fat is too thin.
Do not boil vigorously once coconut milk is added — keeps the sauce emulsified.
Chicken thighs not breasts — thighs stay moist through the full cooking time.
Flavour improves overnight. Stores 3 days. Freezes 3 months.
QR Code linking back to recipe