Boil for a couple of minutes to reduce the liquid slightly, then add the cream and curry leaves and season with salt and pepper. Remove from the pan and set aside. Reheat gently to serve and stir in the yoghurt. Ditch the takeaway and make an utterly delicious Korma-style chicken curry instead. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Heat 2 tablespoons of the oil in a large deep frying pan. Mary Berry Classic: Stuffed roast leg of lamb with... Mary Berry Classic: Chocolate & whisky cream roulade, Mary Berry Classic: Warm fondant brownies, Mary Berry Classic: Seed-topped banana bread. Classic, published by BBC Books on 25th January, price £26. 4 dried curry leaves Boasting French-inspired flavours and packed with vibrant asparagus and mushrooms, this easy fricassée makes for a delicious springtime stew. She is one of our favourite bakers, much-loved GBBO judge and the author of over 70 cookbooks. 1 tbsp medium curry powder Add the yoghurt or cream and serve hot. We are no longer accepting comments on this article. https://www.you.co.uk/mary-berrys-malayan-chicken-curry-recipe Method Preheat the oven to 200C/180C Fan/Gas 6. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. Transfer the chicken to a roasting tin and scatter the onions around it. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. PREPARE AHEAD For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week. Mary Berry's brand new cookbook, Quick Cooking, promises the same Mary magic we know and love but with a brand new set of recipes that are quicker and easier than ever before. 4 large skinless and boneless chicken breasts, sliced into 3cm (1 1⁄4 in) pieces Jam-packed with recipes from the BBC Two series of the same name, Quick Cooking offers up 120 recipes all with Mary's signature flair for reliable, accessible, delicious meals. See more Alternative Christmas dinner recipes (32). ♥ Heat 2 tablespoons of oil in a deep frying pan. A knob of ginger freezes really well and can be grated straight from the freezer, so you always have some to hand. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Get this recipe in Mary Berry’s Quick Cooking – order your copy. 1⁄4 tsp ground cloves Add the ginger, garlic and spices and fry for between 30 seconds and 1 minute. If we simply had to pick, other than cakes, Mary's chicken recipes are our favourites, so we were thrilled to discover the treasure trove of chicken dishes in Mezza's new book, especially given how quick and easy each and every one is. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, until the chicken is cooked through. Classic, rich and deep in flavour. Midweek Chicken, Mozzarella and Tomato Bake. This flavoursome dish can be on the table in about 30 minutes and was inspired by a wonderful meal at a friend’s house. or debate this issue live on our message boards. SAVE 20 PER CENT ON MARY’S NEW BOOK or debate this issue live on our message boards. PREPARE AHEAD The curry can be made without adding the yoghurt up to a day ahead. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Drizzle 2 tablespoons of the oil into a large roasting tin, add the cauliflower and sweet potato and stir to coat. Published: 00:01, 10 February 2013 | Updated: 00:13, 10 February 2013. 1 tablespoon medium curry powder. Serves 4–6. 2 Add the remaining oil if needed, tip in the onions and fry over a medium heat for 10 minutes until soft. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened. Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper. To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Creamy and satisfying, it's the ultimate simple fakeaway. Remove from the pan and set aside. 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. Food special: Mary Berry at home, exclusive recipes from... or debate this issue live on our message boards. Featuring all of the bold, complex flavours you know and love but with Mary's easy and fuss-free instructions. Here’s our preview of just 10 of the inspiring new chicken recipes that await you in Mary’s brilliant new book. Warm up with Mary Berry's easy chicken korma recipe, a quick make-ahead curry that's perfect for feeding a hungry crowd alongside generous helpings of rice. 2cm (3⁄4 in) knob of fresh root ginger, peeled and grated (see tip) Get our latest recipes, competitions and cookbook news straight to your inbox every week Roast for about 1½ hours, or until the chicken is cooked. The whole family will love this feast, but most importantly, it's perfect for mum. Put the chicken in a bowl and season it well with salt. 2 large onions, sliced Add the spices and fry for another minute, stirring well to coat the onions. He raves about this one’s lovely, authentic-tasting flavours. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. MARY’S CLASSIC TIP Mary Berry wrote her Baking Bible to help everyday cooks learn the basics of what it takes to make a good cake. a few sprigs of coriander, to serve. A knob of ginger freezes really well and can be grated straight from the freezer, so you always have some to hand. Rub a little oil over the skin and legs, and season. ♥ Can be made up to a day ahead and reheated. Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Using your hand, spread the butter under the skin in an even layer. Korma-style Chicken. Part of the Daily Mail, The Mail on Sunday & Metro Media Group, Mary Berry Special Part II: Quick chicken curry. Add the chicken and return to the same oven for 10 minutes. Return the chicken to the pan and stir in. The quick and easy recipe holy trinity: Mary Berry meets chicken meets midweek traybake. 200ml (7 oz) double cream Boil for a couple of minutes to reduce the liquid slightly, then add the cream and curry leaves and season with salt and pepper.

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