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mary berry chicken curry

Chicken Curry By Mary Berry

Mary Berry's aromatic chicken curry begins with freshly toasted and ground spices including cumin, cardamom, and cloves, creating layers of warming flavor that infuse tender chicken breasts simmered in chicken stock. The creamy sauce, enriched with half-and-half and yogurt, is elegantly finished with golden raisins, toasted almonds, and fresh cilantro for a comforting British-Indian classic.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: British-Indian
Calories: 530
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently stir in the half-and-half and yogurt, warming through on low heat to prevent curdling. Taste and adjust the seasoning as needed.
  6. 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.