Renowned television chef Mary Berry has shared a delightful and efficient chicken curry recipe that promises to become a staple in family kitchens. This korma-style dish is specifically designed to be mild, ensuring it appeals to all ages, and can be prepared in less than half an hour, making it an ideal choice for busy weeknights.
Perfect for Family Dinners
Mary Berry's chicken curry stands out for its family-friendly approach. The recipe, which serves four people, has garnered positive feedback from those who have tried it. It is described as a lighter version of traditional korma, using natural yoghurt instead of cream to achieve a fresher flavour profile while reducing richness.
Nutritional Information
Each serving of this curry, excluding rice, contains approximately 568 calories. It provides 50 grams of protein, 20 grams of carbohydrates (including 16 grams of sugars), 31 grams of fat (with 4 grams saturated), 7.1 grams of fibre, and 1.5 grams of salt. Additionally, the dish is egg-free and considered safe for consumption during pregnancy, adding to its versatility.
Recipe Details
The ingredients list includes five skinless and boneless chicken breasts, sliced into thin strips, three tablespoons of sunflower oil, two brown onions, two garlic cloves, half a fresh red chilli, two tablespoons of medium curry powder, one teaspoon of ground cumin, ten green cardamom pods, 450 millilitres of chicken stock, 125 grams of ground almonds, two tablespoons of mango chutney, half a lemon, 200 grams of full-fat natural yoghurt, and salt and pepper to taste. It is typically served with boiled or steamed rice and garnished with coriander leaves.
Step-by-Step Method
- Begin by seasoning the chicken strips with salt and pepper.
- Heat a large, deep non-stick frying pan until very hot, then add two tablespoons of oil.
- Fry the chicken for four to six minutes until sealed and lightly golden. Remove and set aside.
- Add the remaining oil to the same pan and fry the thinly sliced onions, crushed garlic, and finely chopped chilli over medium-high heat for ten minutes, until the onions are golden brown.
- Incorporate the curry powder and ground cumin, frying for an additional minute to coat the onions well.
- Stir in the chicken stock, ground almonds, and mango chutney, bringing the mixture to a boil and allowing it to bubble for two to three minutes.
- Return the chicken to the pan, reduce the heat, cover with a lid, and simmer for five to seven minutes until the chicken is fully cooked through.
- Finish by stirring in the lemon juice and yoghurt, adjusting salt and pepper to taste. Serve immediately with rice and a garnish of coriander leaves.
This recipe exemplifies Mary Berry's expertise in creating accessible, delicious meals that cater to modern family needs. Its quick preparation time and mild flavour make it a reliable option for dinner rotations, ensuring satisfaction without compromising on health or taste.
