Mary Berry Lucinda’s Chicken Curry

The first time I made this, I was craving something warming but not too fiddly—something that felt like a hug in food form. I’d just got in from one of those annoyingly cold spring walks, the kind where your hands are red and your mood’s worse. I had chicken thighs in the fridge and a jar of mango chutney I’d bought weeks ago on impulse. This curry? Absolutely saved the day.

But let me be clear: the first time, I rushed it. Didn’t brown the chicken enough. Didn’t simmer long enough. The result? A bit flat. The second time, I took my time. Browned everything properly, let it bubble slowly, and added that mango chutney right at the end. Game. Changer. The result was creamy, spiced (but not spicy), and unbelievably good the next day. This has officially made it onto my cold-night rotation.

WHAT MAKES THIS RECIPE SPECIAL

Most “easy” curries fall flat because they skip the depth. Not this one. Here’s what makes it sing:

• Layered flavour – Browning the chicken and blooming the spices gives you proper depth.
• Creamy finish – The double cream stirred in at the end gives it silkiness without heaviness.
• Sweet-spice balance – That spoon of mango chutney rounds everything out with just the right note.

Plus, it reheats beautifully, so it’s brilliant for leftovers or batch cooking.

INGREDIENTS + WHY THEY MATTER

• Sunflower oil (4 tbsp) – Neutral flavour, high heat cooking.
• Chicken thigh fillets (1.25 kg) – Juicy, forgiving, and full of flavour.
• Onions (3 large, sliced) – Form the sweet, soft backbone of the sauce.
• Garlic + ginger (finely grated) – Adds warmth and that classic curry depth.
• Plain flour (30 g) – Helps thicken the sauce.
• Spices
  • Garam masala, cumin, curry powder – For depth and warmth.
  • Allspice – Unexpected but it works! Adds complexity.
  • Turmeric – Earthy and golden.
• Chicken stock (450 ml) – Builds the body of the sauce.
• Double cream (150 ml) – Makes it creamy without dulling the flavour.
• Mango chutney (1–2 tbsp) – Adds sweetness and tang.
• Salt + pepper – Seasoning in stages matters.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want it spicier? Add chopped red chilli with the garlic and ginger, or a pinch of cayenne.
• No cream? Use Greek yogurt or coconut milk—just stir it in off the heat to prevent splitting.
• Vegan version? Try it with chickpeas or tofu and swap in veg stock and coconut cream.
• Gluten-free? Use cornstarch instead of flour—make a slurry and stir in after simmering.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce was too thin	Didn’t let it simmer long enough	Keep it uncovered for the last 10 mins to thicken
Chicken tasted bland	Skipped seasoning at the start	Season before browning—crucial for flavour
Curry tasted flat	Missed the mango chutney	Don’t skip it—it ties everything together
Cream split	Added too early or heat too high	Stir in at the very end, off the heat

HOW TO MAKE MARY BERRY’S LUCINDA’S CHICKEN CURRY

Brown the Chicken
Heat 2 tbsp of oil in a large frying pan over high heat. Season the diced chicken and brown in batches. Don’t overcrowd the pan. Set aside.

Sauté the Onions
Add remaining oil to the same pan. Fry onions for about 5 minutes until soft. Stir in garlic and ginger and cook for 30 seconds more.

Add Spices + Flour
Sprinkle in the flour and all the spices. Stir and cook for 10 seconds—this wakes up the spices.

Make the Sauce
Gradually pour in the chicken stock while stirring. Bring to a boil and simmer until thickened.

Simmer the Chicken
Return the browned chicken and its juices to the pan. Cover and simmer on low for 45 minutes, stirring now and then.

Finish + Serve
Take off the heat and stir in double cream and mango chutney. Taste and adjust salt and pepper. Serve with rice, naan, or whatever makes you happy.

TIPS FROM MY KITCHEN

• I brown the chicken in two batches—it gives better colour and flavour.
• I always prep all my spices in a little dish before I start—makes it smoother and less frantic.
• This curry tastes even better the next day—the spices have time to deepen.
• If using coconut milk instead of cream, use full-fat for a velvety finish.

STORAGE + SERVING

• Fridge: Keeps for 3 days in a sealed container.
• Freezer: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
• Reheat: Gently on the hob, stirring often. Add a splash of water if it’s too thick.
• Serve with: Basmati rice, naan, or even jacket potatoes if you’re keeping it casual.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this with chicken breast?
A: Technically yes, but thighs are much better—they stay juicy and absorb flavour.

Q: Can I make this ahead?
A: Absolutely. It actually improves after a day in the fridge.

Q: What if I don’t have mango chutney?
A: Use a spoon of apricot jam and a splash of vinegar—or skip it and add a little sugar to balance.

Q: Is it spicy?
A: Not really—it’s warmly spiced, not hot. Add heat if you like it punchier.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Sri Lankan Chicken Curry
• Mary Berry Thai Chicken and Vegetable Curry