The Creamiest Chicken Curry With Coconut Milk Recipe Ever

Creamy coconut milk chicken curry promises a delightful journey through vibrant spices and rich flavors.

Fragrant aromatics dance in a pan, releasing their intoxicating essence.

Tender chicken pieces nestle in a silky sauce that whispers tales of distant kitchens.

Warm spices weave a complex tapestry of taste, inviting you to savor each delectable bite.

Comfort and excitement blend seamlessly in this soul-warming dish.

Bold yet balanced, the curry beckons with its irresistible charm.

Grab a spoon and let your taste buds embark on an unforgettable culinary adventure.

Why Mary Berry Chicken Curry With Coconut Milk Is a Gem

• Savor Quick and Easy Preparation: This chicken curry recipe offers a simple cooking process with minimal steps, making it perfect for busy home cooks who want a delicious meal without spending hours in the kitchen.
• Enjoy Versatile Serving Options: Serve this flavorful curry over rice or noodles, allowing flexibility for different taste preferences and creating a satisfying meal that adapts to your mood or pantry ingredients.
• Customize Spice Levels: Control the heat by adjusting pepper flakes and curry paste, making this dish ideal for families with varying spice tolerances or individual flavor preferences.
• Packed with Vibrant Flavors: Combine aromatic curry powder, rich coconut milk, and fresh vegetables to create a restaurant-quality dish that brings exciting taste sensations right to your dining table.

What You Need for Mary Berry Chicken Curry With Coconut Milk

• Chicken: Tender meat that serves as the primary protein for this curry dish.

• Onions, Bell Peppers: Provide depth of flavor and add sweetness to the curry.

• Curry Powder, Curry Paste: Create the signature warm and complex flavor profile of the dish.
• Red Pepper Flakes: Add a subtle heat and spiciness to the curry.
• Salt: Enhances the overall taste and balances the flavors.

• Coconut Milk: Provides a rich, creamy base that gives the curry its signature texture.
• Cornstarch, Water: Help thicken the sauce and create a smooth, glossy consistency.

• Oil: Helps in cooking the chicken and vegetables, preventing sticking and adding a light flavor.

• Fresh Cilantro: Adds a bright, fresh flavor and visual appeal to the finished dish.

How to Make Mary Berry Chicken Curry With Coconut Milk

Step 1: Sizzle Chicken And Aromatics

Grab a large skillet and start cooking chicken pieces with colorful bell peppers and diced onions over medium heat. The goal is to create a golden, slightly caramelized surface on the chicken while softening the vegetables.

Step 2: Drizzle And Develop Flavors

Pour a splash of cooking oil into the skillet, stirring everything around to ensure even cooking. Continue sautéing for several minutes until the chicken turns completely opaque and loses its raw pink color.

Step 3: Awaken Curry Spices

Sprinkle curry powder directly into the skillet, allowing the heat to release the spice’s deep, complex aromatics. Stir continuously for about a minute to prevent burning and distribute the spice evenly.

Step 4: Create Creamy Curry Base

• Curry paste
• Red pepper flakes
• Salt
• Coconut milk

Gently bring the mixture to a gentle simmer, letting the flavors meld together beautifully.

Step 5: Thicken The Sauce

Mix cornstarch with water to create a smooth slurry. Pour this into the skillet and stir consistently. The sauce will gradually transform, becoming richer and more luxurious as it thickens.

Step 6: Final Touch And Serve

Taste and adjust seasonings as needed. Ladle the vibrant curry over steamed rice or tender noodles. For a fresh finish, sprinkle chopped cilantro on top for an extra burst of flavor.

Helpful Tips for Mary Berry Chicken Curry With Coconut Milk

• Spice Intensity Control: Adjust curry powder and pepper flakes to match your heat preference, starting with less and adding gradually for personalized flavor.
• Protein Flexibility: Swap chicken with tofu, shrimp, or chickpeas for vegetarian or alternative protein options while maintaining the curry's rich taste.
• Thickening Technique: Whisk cornstarch thoroughly to prevent lumps and ensure a smooth, silky sauce consistency in the final dish.
• Fresh Herb Boost: Sprinkle chopped fresh cilantro just before serving to add bright, fresh notes and enhance the curry's aromatic profile.
• Rice Pairing Perfection: Choose jasmine or basmati rice to complement the curry's creamy coconut milk base and absorb the flavorful sauce.

Variation Options for Mary Berry Chicken Curry With Coconut Milk

• Vegetarian Curry: Replace chicken with firm tofu, tempeh, or mixed vegetables like cauliflower, zucchini, and eggplant for a plant-based version.
• Spicy Caribbean Curry: Swap curry powder with Caribbean jerk seasoning and add scotch bonnet peppers for an intense heat profile.
• Keto-Friendly Option: Use cauliflower rice instead of regular rice, replace cornstarch with xanthan gum for thickening, and maintain high-fat content with extra coconut milk.
• Low-Sodium Alternative: Reduce salt, use low-sodium curry paste, and incorporate fresh herbs like thyme or basil for enhanced flavor without additional sodium.

Serving Pairings for Mary Berry Chicken Curry With Coconut Milk

• Pair Perfectly with Crisp White Wine: Sauvignon Blanc cuts through the creamy curry's richness and complements the spicy notes with its bright, zesty flavor profile.
• Serve Alongside Cooling Cucumber Salad: Fresh cucumber slices with mint and light yogurt dressing balance the curry's warmth and provide a refreshing contrast to the rich chicken dish.
• Match with Fragrant Jasmine Rice: Soft, slightly sticky jasmine rice absorbs the curry's delicious sauce and enhances the overall dining experience with its delicate aroma and subtle sweetness.
• Complement with Tangy Mango Chutney: Sweet and acidic mango chutney adds a bright layer of flavor that elevates the curry's complex spice blend and provides a delightful taste sensation.

Storage Help for Mary Berry Chicken Curry With Coconut Milk

• Store leftover chicken curry in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent odor transfer.
• Transfer cooled curry to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal carefully, and freeze for up to 3 months. Label with the date to track storage time.
• Place curry in a microwave-safe dish, cover with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed. Check internal temperature reaches 165°F for food safety.

FAQs for Mary Berry Chicken Curry With Coconut Milk

• What type of curry powder works best?

Mild or medium curry powder is ideal for balanced flavor without overwhelming heat. Indian or Thai curry powder both work well, so choose based on your preference.

• Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu, or beef. Adjust cooking times accordingly to ensure proper doneness for the protein you select.

• How spicy will this curry be?

The recipe’s heat level depends on curry paste and pepper flakes. For less spice, reduce pepper flakes or use a mild curry paste. For more heat, add extra pepper flakes or use a spicier curry paste.

Chicken Curry With Coconut Milk Recipe

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4.7 from 9 reviews

• Total Time: 81 minutes
• Yield: 56 1x

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Description

Fragrant Indian chicken curry with coconut milk delivers rich, comforting flavors that dance across your palate. Spices blend seamlessly, creating a hearty meal you’ll savor with each delightful spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) boneless skinless chicken breasts or thighs, sliced thin

Vegetables:

• 3 red bell peppers, chopped
• 1 onion, chopped

Spices, Liquids, and Thickeners:

• 2 tablespoons oil
• 2 teaspoons yellow curry powder
• 2 tablespoons red curry paste
• 1.5 teaspoons crushed red pepper flakes
• 26 ounces (750 milliliters) unsweetened coconut milk
• 1 teaspoon salt
• 1/4 cup (60 milliliters) cold water
• 2 tablespoons cornstarch

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Instructions

1. Sauté chicken, bell peppers, and onions in a large skillet over medium heat for 6-8 minutes until chicken is golden and nearly cooked through.
2. Drizzle oil and continue cooking, ensuring even browning and thorough chicken preparation.
3. Sprinkle curry powder into the skillet, toasting briefly to enhance aromatic flavors for about 60 seconds.
4. Introduce curry paste, red pepper flakes, and salt, stirring to distribute spices evenly throughout the mixture.
5. Pour coconut milk into the skillet, gently bringing the liquid to a gentle simmer, allowing spices to meld and infuse.
6. Create a cornstarch slurry by whisking water and cornstarch together, then gradually incorporate into the simmering sauce.
7. Continue stirring and cooking for 10-12 minutes until the sauce reaches a rich, velvety consistency and coats the chicken and vegetables smoothly.
8. Taste and adjust seasoning with additional salt or spices as needed for balanced flavor profile.
9. Serve the fragrant curry over steamed rice or tender noodles, garnishing with fresh cilantro for a vibrant, herbaceous touch.

Notes

• Spice Customization: Adjust curry powder and pepper flakes based on personal heat preference, using less for mild or more for intense flavor.
• Protein Flexibility: Swap chicken with tofu, shrimp, or chickpeas for vegetarian or alternative protein options.
• Thickening Technique: Gradually add cornstarch slurry while stirring to prevent lumps and achieve smooth, consistent sauce texture.
• Storage Wisdom: Cool completely before refrigerating and consume within 3-4 days for optimal taste and food safety.

• Prep Time: 0 minutes
• Cook Time: 81 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 56
• Calories: 189
• Sugar: 0.5 g
• Sodium: 157 mg
• Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0.5 g
• Protein: 26 g
• Cholesterol: 64 mg