Mary Berry’s Malayan chicken curry recipe

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.

Mary Berry's Malayan chicken curry recipe
Georgina Glynn Smith


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

  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.


Can be made up to a day ahead and reheated.


Freezes well.


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.

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 or call 0844 571 0640; p&p is free on orders over £15.