Mary Berry's Malayan chicken curry recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s Malayan chicken curry recipe By You Magazine - January 1, 2018 Classic, rich and deep in flavour. My husband lived in Malaysia – Malaya, as it was then – for a time in his youth so he loves a homemade curry. He raves about this one’s lovely, authentic-tasting flavours. Georgina Glynn Smith SERVES 4-6 COOK TIME 25-30 minutes 2-3 tbsp sunflower oil 4 large skinless and boneless chicken breasts, sliced into 3cm (1 1⁄4 in) pieces 2 large onions, sliced 2cm (3⁄4 in) knob of fresh root ginger, peeled and grated (see tip) 2 large garlic cloves, crushed 1 tbsp medium curry powder 1⁄2 tsp turmeric powder 1⁄4 tsp ground cloves 200ml (7 oz) chicken stock 1 tbsp mango chutney, plus extra to serve 200ml (7 oz) double cream 4 dried curry leaves salt and freshly ground black pepper a few sprigs of coriander, to serve Heat 2 tablespoons of the oil in a large deep frying pan. Season the chicken with salt and pepper and fry in two batches over a high heat for 3-4 minutes until golden and sealed. Remove from the pan and set aside. Add the remaining oil if needed, tip in the onions and fry over a medium heat for 10 minutes until soft. Add the ginger, garlic and spices and fry for between 30 seconds and 1 minute. Pour in the stock, add the mango chutney and bring to the boil. Boil for a couple of minutes to reduce the liquid slightly, then add the cream and curry leaves and season with salt and pepper. Bring back up to the boil, then add the chicken, cover with a lid and gently simmer for 5 minutes until the chicken is cooked through. Remove the curry leaves, decorate with the coriander and serve with rice and extra mango chutney. PREPARE AHEAD Can be made up to a day ahead and reheated. FREEZE Freezes well. MARY’S CLASSIC TIP Don’t waste any leftover root ginger. A knob of ginger freezes really well and can be grated straight from the freezer, so you always have some to hand. SAVE 20 PER CENT ON MARY’S NEW BOOK Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved