Mary Berry Classic: Malayan chicken curry 

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.

SERVES 4-6

COOK TIME 25-30 minutes

2-3 tbsp sunflower oil

4 large skinless and boneless chicken breasts, sliced into 3cm (1¼ in) pieces

2 large onions, sliced

2cm (¾ in) knob of fresh root ginger, peeled and grated (see tip)

2 large garlic cloves, crushed

1 tbsp medium curry powder

½ tsp turmeric powder

¼ tsp ground cloves

200ml (7fl oz) chicken stock

1 tbsp mango chutney, plus extra to serve

200ml (7fl oz) double cream

4 dried curry leaves

salt and freshly ground black pepper

a few sprigs of coriander, to serve

1 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.

2 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.

3 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.

4 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.

 



Read more at DailyMail.co.uk