Mary Berry Chicken Curry With Coconut Milk

Mary Berry’s Chicken Curry with Coconut Milk is made of tender chicken, red bell peppers, onions, yellow curry powder, red curry paste, crushed red pepper flakes, unsweetened coconut milk, salt, cornstarch, and oil, and takes just 25 minutes to prepare!

Try More Mary Berry Recipes:

• Mary Berry Vegetable Lasagne
• Mary Berry Chicken Stroganoff
• Mary Berry Fried Rice

🧡 Why You’ll Love This Chicken Curry With Coconut Milk Recipe:

• Quick and easy preparation for a satisfying meal.
• Bursting with aromatic spices and creamy coconut flavor.
• A versatile dish is suitable for various occasions.
• Offers a balance of textures and tastes, pleasing to the palate.

❓ What Is Mary Berry’s Chicken Curry With Coconut Milk Recipe?

Mary Berry’s Chicken Curry features tender chicken slices cooked with peppers and onions, seasoned with yellow curry powder, red curry paste, and coconut milk, resulting in a luscious curry sauce.

🍗 Mary Berry Chicken Curry With Coconut Milk Ingredients

• 1 ½ pounds boneless skinless chicken breasts – or boneless skinless thighs, thinly sliced into 1/2-inch pieces
• 3 red bell peppers – chopped
• 1 white or yellow onion – chopped
• 2 tablespoons oil
• 2 teaspoons yellow curry powder
• 2 tablespoons red curry paste
• ½-1 teaspoon crushed red pepper flakes – more to taste
• 26 ounces of unsweetened coconut milk
• 1 teaspoon salt – more to taste
• ¼ cup cold water + 2 tablespoons corn starch

 🍲 How To Make Mary Berry Chicken Curry With Coconut Milk

1. Toss the chicken, peppers, and onions in a large skillet and cook them over medium heat.
2. Coat with oil, stir to combine, and heat, stirring regularly, for 6 to 8 minutes, or until chicken is cooked through.
3. Add the yellow curry powder and stir for one minute.
4. Season with salt, crushed red pepper flakes, red curry paste, and coconut milk. Gently bring to a boil.
5. Mix cornstarch with water by whisking until dissolved. Put in the pan and whisk for 1 or 2 minutes until it thickens.
6. To taste, add additional salt as desired. Quickly place on top of hot steamed noodles or white rice. If desired, garnish with chopped fresh cilantro.

💭 Recipe Tips

• Ensure chicken slices are thinly cut for even cooking.
• Adjust spice levels according to preference.
• Use unsweetened coconut milk for authentic flavor.
• Garnish with fresh cilantro for added freshness.

🍚 What To Serve With Chicken Curry With Coconut Milk?

Serve Chicken Curry With Coconut Milk with yellow rice, vegetable soup, vegetable medley, zucchini, green beans, beets, bok choy, steak chips, khichdi, quinoa salad, naan bread, mint sauce, onion bhajis, roti, and raita.

🎚 How To Store Leftovers Chicken Curry With Coconut Milk?

• In The Fridge: Keep leftover chicken curry with coconut milk in a sealed container for up to 3 days.
• In The Freezer: Freeze leftover chicken curry with coconut milk in a freezer-safe container for up to 5 months.

🥵 How To Reheat Leftovers Chicken Curry With Coconut Milk?

• Stove: Heat gently leftover chicken curry with coconut milk the curry in a pan for 4 to 5 minutes over medium heat, stirring frequently or until heated through.
• Microwave: Heat leftover chicken curry with coconut milk on high in 2-minute intervals until warmed.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Pork Belly
• Mary Berry Homity Pie Recipe
• Mary Berry Cauliflower Pie

Mary Berry Chicken Curry With Coconut Milk Nutrition Facts

Amount Per Serving

• Calories 320
• Total Fat 22g
• Saturated Fat 16g
• Trans Fat 0ggrams
• Cholesterol 68mg
• Sodium 174mg
• Potassium 533.5mg
• Total Carbohydrates 8.5g
• Dietary Fiber 1.4g
• Sugars 2.4g
• Protein 25g