Mary Berry Chicken Curry With Coconut Milk

Let me be honest with you — the first time I tried to make a quick weeknight chicken curry “just like Mary Berry,” I thought, how hard can it be? Turns out, you can absolutely mess up something that looks simple. I dumped in the coconut milk too early, overcooked the chicken until it squeaked, and ended up with a sauce that looked like dishwater.

But when done right? Mary’s Chicken Curry with Coconut Milk is everything — tender, creamy, spiced just enough to wake you up but not punch you in the throat. And it only takes 25 minutes once you know the rhythm. Think golden curry powder, warm coconut milk, red curry paste, sweet red peppers… it’s hearty but fresh, fast but still layered.

It’s not your nan’s Sunday roast — but it will be the curry you reach for midweek when you need to eat and feel better about life.

Ingredients List:

• 1½ pounds boneless skinless chicken breasts or thighs — thinly sliced; thighs add more flavour, breasts stay lean.
• 3 red bell peppers — their sweetness balances the curry.
• 1 white or yellow onion — whatever you’ve got on hand.
• 2 tablespoons oil
• 2 teaspoons yellow curry powder — brings that earthy, nostalgic “curry house” aroma.
• 2 tablespoons red curry paste — for depth and a bit of zing.
• ½–1 teaspoon crushed red pepper flakes — adjust based on your mood and tolerance.
• 26 ounces unsweetened coconut milk — full-fat, always. Adds body and richness.
• 1 teaspoon salt — taste as you go.
• ¼ cup cold water + 2 tablespoons corn starch — to thicken that dreamy sauce.

How to Make It (Instructions)

• Serve hot over fluffy basmati rice or noodles. Garnish with fresh cilantro if you’re feeling fancy.
• Toss the chicken, peppers, and onions into a large skillet or wok over medium heat.
  (I always forget to pre-chop the onions and then end up crying while the oil’s already hot — prep first, trust me.)
• Drizzle in the oil and stir everything around so it gets coated and starts sizzling.
• Cook for 6 to 8 minutes, stirring occasionally, until the chicken is just cooked through. You want it juicy, not rubbery.
• Sprinkle in the yellow curry powder and stir for about a minute — it’ll start to smell like something magical is happening.
• Add the red curry paste, red pepper flakes, salt, and coconut milk. Stir gently and bring to a light simmer.
• In a small bowl, whisk together the cold water and cornstarch until smooth. Add to the curry and stir. In about 1–2 minutes, the sauce will thicken and start clinging to the chicken.
• Taste and adjust salt or spice as needed.

Common Mistakes

Why is my curry watery?
You might’ve skipped the cornstarch step or didn’t simmer long enough to let it thicken. Low heat is your friend, but it needs time.

Why does my coconut milk split?
You likely boiled it too hard or added it too early. Always bring to a gentle simmer after adding.

My chicken turned tough — what happened?
Overcooked. Thin slices only need a few minutes. I’ve dried out a whole pan before because I wandered off to do laundry. Don’t be like me.

It tastes bland — help?
Check your curry paste — not all are equal. And always adjust with salt and a squeeze of lime if it feels flat.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 3 days.
Freezer: Cools well — freeze for up to 5 months. Thaw overnight in the fridge for best results.

Reheating:

• Stovetop: Warm gently on medium-low heat, stirring often.
• Microwave: 2-minute bursts, stirring between to keep it even.
• Air fryer? Not for this one. The sauce gets messy.

What to Serve With It

• Steamed basmati rice — obvious, but the best.
• Garlic naan or roti — to scoop up the creamy curry.
• Raita or cucumber salad — cools things down and adds crunch.

If you’re having guests, throw in some onion bhajis or a mango chutney on the side for good measure.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes — just double-check your curry paste and corn starch are certified gluten-free.

Can I use light coconut milk?
Technically yes, but it won’t be as rich. You’ll lose some creaminess.

Is it spicy?
Mild to medium. You control the heat with red pepper flakes and curry paste — add gradually if unsure.

Can I add vegetables?
Definitely. Try baby spinach, green beans, or even mushrooms near the end.

Try More Recipes:

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

Nutrition Facts

• 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