Mary Berry Lucinda’s Chicken Curry

This easy Mary Berry’s Lucinda’s Chicken Curry is a delicious and nutritious meal that’s perfect for busy nights. With its creamy sauce and tender chicken, it’s quick to prepare using common ingredients you may already have. Enjoy the comforting flavors and make it your own by adding your favorite spices!

This Lucinda’s Chicken Curry Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 4 tbsp sunflower oil
• 1.25 kg (2 lb 12 oz) skinless chicken thigh fillets, diced
• 3 large onions, thinly sliced
• 2 large garlic cloves, finely grated
• Large piece of fresh root ginger, peeled and finely grated
• 30 g (1 oz) plain flour
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp medium curry powder
• ¼ tsp ground allspice
• 2 tsp ground turmeric
• 450 ml (¾ pint) chicken stock
• 150 ml (¼ pint) pouring double cream
• 1–2 tbsp mango chutney
• Salt and freshly ground black pepper to taste

How To Cook Lucinda’s Chicken Curry:

1. Brown the Chicken: Heat 2 tablespoons of sunflower oil in a large, deep frying pan over high heat. Season the diced chicken with salt and freshly ground black pepper, then add it to the pan and fry until browned. Set aside.
2. Cook the Onions: In the same pan, heat the remaining oil, add the sliced onions, and fry for about 5 minutes until softened. Add the grated garlic and ginger, frying for a few seconds.
3. Add Flour and Spices: Sprinkle in the flour, garam masala, ground cumin, curry powder, allspice, and ground turmeric. Fry for about 10 seconds to release the aromas.
4. Make the Sauce: Gradually mix in the chicken stock while stirring continuously. Bring the mixture to a boil to create a thick sauce.
5. Simmer the Chicken: Return the browned chicken and any juices from the plate back into the pan. Cover with a lid, bring back to a boil, then reduce the heat and simmer on low for 45 minutes, stirring occasionally, until the chicken is tender.
6. Finish with Cream and Chutney: Stir in the pouring double cream and mango chutney. Check the seasoning and adjust if necessary.

Recipe Tips

• Choose the Right Chicken: Use skinless chicken thighs for juiciness and flavor. They remain tender during cooking, unlike chicken breasts, which can dry out.
• Prep Your Ingredients First: Chop all the onions, garlic, ginger, and spices before you start cooking. This makes it easier to follow the recipe and ensures nothing burns while you’re busy chopping.
• Brown the Chicken Well: Take the time to brown the chicken properly. This step adds a rich flavor to the curry and improves the overall taste of the dish.
• Simmer Slowly: Allow the curry to simmer on low heat for 45 minutes. This helps the flavors meld together and makes the chicken super tender.
• Adjust the Spices: Taste the curry before serving and adjust the spices if needed. If you like it spicier, add more curry powder or some chopped chilies for an extra kick.

How To Store & Reheat Leftovers

• Refrigerate: Put leftovers chicken curry in an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
• Freeze: To freeze leftovers chicken curry, let it cool completely, then place it in a freezer-safe container. Seal it tightly and freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating on the stove or in the microwave.
• Reheating: Reheat leftovers chicken curry on the stovetop over medium heat for 10-15 minutes, stirring occasionally, or microwave in a covered bowl for 2-3 minutes, stirring halfway through. Ensure it’s hot throughout before serving.

Nutrition Facts

Serving Size: 1 tray (approximately 255g)

• Calories: 320
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 540mg
• Potassium: 520mg
• Total Carbohydrate: 32g
• Dietary Fiber: 4g
• Sugars: 1g
• Protein: 26g

Try More Mary Berry Recipes:

• Mary Berry Chicken Tartiflette
• Mary Berry Hoisin Chicken
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee