Lucy M. You know that moment when you’re craving something fancy but don’t want to spend hours in the kitchen? That’s exactly where Mary Berry’s chicken curry lives. It’s the kind of dish that looks like you’ve got serious cooking skills, but here’s the thing—the real magic happens when those warm spices hit the creamy sauce. Want to know the secret ingredient that makes everyone ask for seconds?
Why You’ll Love this Mary Berry Chicken Curry
There’s something deeply satisfying about a curry that doesn’t demand hours of fussing around the kitchen, and Mary Berry’s version hits that sweet spot perfectly. I love how approachable this recipe feels, honestly. You’re not wrestling with complicated techniques or hunting down obscure ingredients—just straightforward cooking that delivers restaurant-quality results at home.
The real magic? That creamy sauce balancing warmth from the spices without knocking your socks off with heat. The yogurt and half-and-half create this luxurious texture that clings beautifully to tender chicken. Plus, you’ll appreciate how the cumin seeds, cardamom, and garam masala work together, building layers of flavor rather than overpowering your palate.
What really gets me is the flexibility here. Whether you’re feeding yourself or a crowd, this scales easily, and those golden raisins and toasted almonds add touches of elegance without pretension.
What Ingredients are in Mary Berry Chicken Curry?
Mary Berry’s chicken curry recipe relies on a carefully balanced combination of warm spices, tender chicken, and a creamy sauce base that comes together without excessive complexity. The ingredient list is straightforward, featuring pantry staples and fresh components that work harmoniously to create a dish that’s both comforting and elegant. Each element serves a purpose, whether building depth through toasted spices or adding textural contrast through the garnishes.
Ingredients:
- 2 cloves
- 2 tsp cumin seeds
- Seeds from 4 cardamom pods
- 1 tsp garam masala
- Pinch of cayenne pepper
- 2 tbsp sunflower oil
- 4 skinless, boneless chicken breasts
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 inch (2.5cm) piece of fresh ginger, peeled and finely grated
- Salt and black pepper
- 1¼ cups chicken stock
- ¾ cup half-and-half
- 1 × 5½oz (150g) carton full-fat yogurt
- Golden raisins (for garnish)
- Whole almonds, blanched, shredded, and toasted (for garnish)
- Fresh cilantro (for garnish)
Craving more globally-inspired chicken dinners? Our chicken cacciatore brings Italian countryside flavors to your table with the same quick preparation.
A few practical notes about sourcing and preparation: the spices are best toasted whole before grinding or using to maximize their flavor potential. Full-fat yogurt is essential—lower-fat versions may curdle when heated. The half-and-half can be substituted with heavy cream for a richer result, and the garnishes aren’t merely decorative but add important textural variety and subtle sweetness that balances the spice profile.
How to Make this Mary Berry Chicken Curry
- Using a mortar and pestle, grind the cloves together with the cumin and cardamom seeds until fragrant. Stir in the garam masala and cayenne pepper to create your spice blend.
- Pour the oil into a Dutch oven and heat over medium-high heat. Add the chicken breasts and sear for 2–3 minutes on each side until they turn golden brown. Lift them out with a slotted spoon and set aside on paper towels to drain.
- In the same pot, add the onion, garlic, and ginger. Cook gently, stirring from time to time, for a few minutes until they start to soften but haven’t browned. Add your prepared spice mixture and season with salt and pepper, then stir over high heat for 1 minute to release the aromatic oils.
- Place the chicken breasts back into the pot. Pour in the stock and bring everything to a boil. Once boiling, reduce the heat, cover with a lid, and let it simmer gently for 15 minutes or until the chicken is tender and cooked through.
- Gently stir in the half-and-half and yogurt, warming through on low heat to prevent curdling. Taste and adjust the seasoning as needed.
- Serve the curry hot alongside boiled rice. Top with golden raisins, toasted shredded almonds, and a final garnish of your choice.
Chicken Curry By Mary Berry
Ingredients
Method
- Using a mortar and pestle, grind the cloves together with the cumin and cardamom seeds until fragrant. Stir in the garam masala and cayenne pepper to create your spice blend.
- Pour the oil into a Dutch oven and heat over medium-high heat. Add the chicken breasts and sear for 2–3 minutes on each side until they turn golden brown. Lift them out with a slotted spoon and set aside on paper towels to drain.
- In the same pot, add the onion, garlic, and ginger. Cook gently, stirring from time to time, for a few minutes until they start to soften but haven’t browned. Add your prepared spice mixture and season with salt and pepper, then stir over high heat for 1 minute to release the aromatic oils.
- Place the chicken breasts back into the pot. Pour in the stock and bring everything to a boil. Once boiling, reduce the heat, cover with a lid, and let it simmer gently for 15 minutes or until the chicken is tender and cooked through.
- Gently stir in the half-and-half and yogurt, warming through on low heat to prevent curdling. Taste and adjust the seasoning as needed.
- Serve the curry hot alongside boiled rice. Top with golden raisins, toasted shredded almonds, and a final garnish of your choice.
Notes
Storage and Reheating
Store leftover Mary Berry chicken curry in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the yogurt and cream from separating. Add a splash of chicken stock if the sauce has thickened too much. You can also microwave individual portions, but stovetop reheating gives better results and maintains the curry’s creamy texture perfectly.Storage and Reheating For Mary Berry Chicken Curry
Store leftover Mary Berry chicken curry in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the yogurt and cream from separating.
Add a splash of chicken stock if the sauce has thickened too much. You can also microwave individual portions, but stovetop reheating gives better results and maintains the curry’s creamy texture perfectly.
Mary Berry Chicken Curry Substitutions and Variations
Once you’ve mastered Mary Berry’s classic method, you’ll find this curry welcomes all sorts of creative tweaks without losing its comforting soul. I’d swap the chicken breasts for thighs if I wanted more flavor—they’re forgiving and juicy. Can’t find cardamom? Fennel seeds work beautifully as a substitute. Coconut milk instead of half-and-half leans the dish toward creamier, tropical territory, which I find delightful on weeknights.
Want to bulk it up? I’d toss in spinach, peas, or cauliflower florets during the final simmering stage. Greek yogurt replaces regular yogurt perfectly fine, though it’s tangier. For heat lovers, I’d increase cayenne or add fresh chilies. The garnishes aren’t just decoration—toasted almonds and cilantro transform the whole experience. Even modest adjustments keep everything recognizable while making the recipe genuinely yours.
What to Serve with Mary Berry Chicken Curry
How do you round out a creamy, aromatic curry without letting it steal the whole show? I’d go with fluffy basmati rice as your main sidekick, letting those spices soak right in.
Warm naan bread works too, perfect for scooping up every last drop of that silky sauce. For something lighter, I’d consider a crisp cucumber and tomato salad with fresh cilantro to cut through the richness.
Steamed vegetables like spinach or green beans add nice contrast without competing for attention. Honestly, plain yogurt on the side never disappoints either, cooling things down if the cayenne pepper’s got a little too friendly with your palate. Keep sides simple so the curry stays the star.
Final Thoughts
This comfort-food masterpiece deserves a spot in your regular dinner rotation, honestly. Mary Berry’s chicken curry strikes that perfect balance between impressive and manageable, which means you’re not spending your entire evening in the kitchen just to impress someone. The spices warm you from the inside out, that creamy yogurt sauce coats every tender piece of chicken, and those golden raisins and toasted almonds? They’re the fancy touch that makes it feel restaurant-quality without the restaurant price tag. Plus, leftovers taste even better the next day as flavors deepen and meld together. Whether you’re cooking for yourself or feeding a crowd, this curry delivers comfort and sophistication in one bowl. It’s the kind of dish that makes weeknight dinners feel genuinely special.
