Mary Berry, the beloved doyenne of British home cooking, is renowned for her timeless recipes that blend ease with elegance-and Lucinda’s Chicken Curry is no exception. Named after Mary’s daughter-in-law, this curry is a family favorite that has earned a spot in many dinner rotations for its perfect harmony of flavor and simplicity. It’s not a fiery, overpowering curry, but rather a gently spiced, rich, and creamy dish that appeals to a broad range of palates.
This curry embodies a British-style approach to Indian flavors, offering a mild yet deeply flavorful experience. Think tender chunks of chicken bathed in a velvety sauce made with tomatoes, cream, and gentle spices. It’s the sort of dish that wraps you in a culinary hug-perfect for a cozy family dinner or a comforting midweek meal.
Mary Berry’s Lucindas Chicken Curry Recipe
Ingredients Needed
One of the beauties of this recipe is that it relies on accessible, pantry-friendly ingredients while delivering a layered flavor profile. Here’s what you’ll need:
Main Ingredients
- 1 tbsp sunflower oil – neutral and perfect for sautéing.
- 2 medium onions, finely chopped – the aromatic base of the curry.
- 2 garlic cloves, crushed – brings that essential depth and warmth.
- 1-inch piece of fresh ginger, grated – for zing and freshness.
- 1-2 tbsp curry powder – choose mild or medium depending on your spice preference.
- 1 tsp ground turmeric – for earthiness and that gorgeous golden hue.
- 2 tbsp plain flour – helps thicken the sauce to a luscious consistency.
- 300ml chicken stock – use homemade or a good-quality cube.
- 1 tbsp mango chutney – a sweet twist that balances the spice.
- 1 tbsp tomato purée – adds richness and a deep tomato flavor.
- 150ml single cream or Greek yogurt – for that creamy finish.
- Salt and freshly ground black pepper – to season to perfection.
- 500g skinless, boneless chicken breasts or thighs, cut into bite-sized pieces – thighs give more flavor, but breasts are leaner and faster to cook.
To Serve
- Steamed basmati rice or naan bread
- Fresh coriander leaves, for garnish
- A spoon of extra chutney or raita on the side, if desired
Equipment Needed
You don’t need a professional kitchen to whip up this curry-just a few essential items will do the trick:
- Large frying pan or sauté pan – for cooking the curry.
- Wooden spoon or spatula – for stirring and mixing.
- Chopping board and sharp knife – for prep work.
- Measuring jug – for stock and cream.
- Garlic press or microplane – handy for crushing garlic and grating ginger.
- Small bowl – to mix flour and spices if you prefer prepping ahead.
Instructions To Make Mary Berry’s Lucindas Chicken Curry
Now for the fun part-cooking! The process is straightforward and, dare I say, therapeutic. Just follow these steps:
Step 1: Sauté The Aromatics
Start by heating the sunflower oil in your frying pan over medium heat. Add the chopped onions and gently sauté until soft, translucent, and just beginning to turn golden-this should take about 8-10 minutes. Don’t rush this step; the flavor foundation is being built here.
Step 2: Add The Garlic, Ginger & Spices
Stir in the crushed garlic and grated ginger. Cook for another 1-2 minutes until fragrant. Now sprinkle in the curry powder and turmeric, stirring continuously to toast the spices slightly. This intensifies their flavor and releases their essential oils.
Step 3: Thicken The Base
Sprinkle the plain flour over the mixture and stir well, letting it absorb the oil and spices to form a sort of thick roux. Cook for another minute-this ensures the flour loses its raw taste.
Step 4: Add Liquids And Simmer
Slowly pour in the chicken stock while stirring, ensuring a smooth consistency. Add the tomato purée and mango chutney, stirring everything into a harmonious sauce. Simmer for 5 minutes to allow the flavors to meld.
Step 5: Introduce The Chicken
Add your diced chicken to the pan, coating it well in the sauce. Bring to a gentle simmer and cook uncovered for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Step 6: Finish With Creaminess
Lower the heat and stir in the single cream or Greek yogurt. Let it warm through but do not boil-this helps prevent curdling and keeps the sauce silky. Taste and adjust the seasoning with salt and pepper.
Tips And Tricks
To elevate your curry from good to glorious, here are a few clever kitchen tips:
- Use chicken thighs if you want extra juiciness and flavor. They’re a bit more forgiving than breast meat when it comes to overcooking.
- Bloom your spices by letting them fry in the oil before adding liquid-this deepens the flavor.
- Balance the heat and sweet with more chutney if you prefer a milder, slightly sweeter curry.
- Make it ahead – this dish tastes even better the next day as the flavors develop overnight.
- Freeze it! This curry freezes beautifully. Just cool it completely and store it in an airtight container for up to three months. Defrost in the fridge and reheat gently.
- Customize the heat – Add a chopped fresh chili or a pinch of cayenne if you want more of a kick.
Mary Berry’s Lucinda’s Chicken Curry is more than just a recipe-it’s a warm embrace in a bowl. With its gentle spice, creamy texture, and rich, nuanced flavor, it’s the kind of dish that pleases even the pickiest eaters. It’s quick enough for a weeknight dinner but special enough to serve to guests.
Whether you serve it with fluffy basmati rice, a stack of warm naan, or your favorite chutney on the side, this curry brings people together around the table. It’s proof, once again, that Mary Berry knows exactly how to turn simple ingredients into something truly heartwarming.
Easy Recipe Variations For Mary Berry’s Lucindas Chicken Curry
Mary Berry’s Lucinda’s Chicken Curry is beloved for its mild warmth, comforting creaminess, and beautiful balance of spices. The base recipe typically includes tender chunks of chicken simmered with onions, garlic, ginger, curry powder, and tomatoes, mellowed with cream and yogurt. But the real beauty of this dish lies in how wonderfully adaptable it is. Here are several creative and easy ways to tweak the recipe while still honoring its heart:
1. Vegetarian Twist
Replace the chicken with hearty vegetables such as cauliflower florets, chickpeas, sweet potatoes, or paneer. These ingredients soak up the flavors beautifully. Start by sautéing the onions, garlic, and spices as usual, then add your chosen vegetables and simmer until tender. Chickpeas (canned or cooked) work particularly well for a protein-packed, meat-free version.
2. Coconut Cream Upgrade
To introduce a slightly tropical and richer twist, substitute part or all of the cream with coconut milk. The coconut cream complements the spices and gives the curry a silkier texture and a gentle sweetness that enhances the overall profile without overwhelming it.
3. Spice It Up
Mary Berry’s version is typically mild-perfect for a family-friendly meal. But if you like a bit more heat, feel free to build on the base. Add chopped green chilies, a teaspoon of cayenne pepper, or a splash of hot sauce. A dash of garam masala or smoked paprika at the end of cooking also adds complexity and a deep, warming finish.
4. Tangy Tomato Kick
For a zestier take, increase the tomato content by using canned chopped tomatoes along with a tablespoon of tomato purée. This creates a tangier, more robust sauce that pairs well with basmati rice or naan.
5. Slow Cooker Convenience
Transform Lucinda’s Chicken Curry into a fuss-free slow cooker recipe. Simply brown the onions, garlic, and spices, then transfer everything into the slow cooker with the chicken and sauce ingredients. Cook on low for 6-8 hours. This method lets the flavors develop slowly and results in incredibly tender chicken.
Storing Leftovers
Lucinda’s Chicken Curry not only tastes amazing fresh but also develops deeper, richer flavors after a day or two in the fridge. Here’s how to store it properly to enjoy those next-day delights:
Refrigeration
Once the curry has cooled completely, transfer it into an airtight container. It can be safely stored in the refrigerator for up to 3 days. If you’ve used cream or yogurt in the curry, make sure the container is well sealed to prevent spoilage and absorb unwanted fridge odors.
Freezing
Yes, you can absolutely freeze this curry! For best results:
- Allow the curry to cool fully.
- Portion it into freezer-safe containers or zip-lock bags.
- Label with the date, and freeze for up to 3 months.
To thaw, place it in the refrigerator overnight. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it thickens.
Pro Tip: Avoid freezing if you’ve used a heavy amount of yogurt, as it can sometimes split when reheated. Coconut milk or cream-based versions freeze more smoothly.
What To Eat With Mary Berry’s Lucindas Chicken Curry?
While the curry is definitely the star of the plate, the right side dishes can elevate the whole experience to a feast. Here’s a breakdown of ideal pairings to round out your meal:
Rice
- Basmati Rice: The classic choice-light, aromatic, and perfect for soaking up that luscious curry sauce.
- Pilau Rice: Add a touch of flair with turmeric, cloves, and bay leaves.
- Coconut Rice: If you’ve gone with a coconut milk variation of the curry, pairing it with subtly sweet coconut rice is divine.
Breads
- Naan Bread: Soft, fluffy naan is the quintessential side-ideal for scooping up curry and wiping the bowl clean.
- Chapatis or Roti: These thinner, whole-wheat breads offer a healthier alternative and a lovely chewy texture.
- Parathas: For something richer and flakier, pan-fried parathas are indulgent and satisfying.
Chutneys & Condiments
- Mango Chutney: Sweet and tangy, this condiment cuts through the richness of the curry.
- Mint Yogurt Sauce: Cooling and herby, a spoonful on the side is especially great if you’ve added extra heat to the curry.
- Pickled Onions or Lime Pickle: Sharp and punchy, these add a bold contrast that complements the dish.
Vegetable Sides
- Cucumber Raita: This yogurt-based salad adds a refreshing, cooling element.
- Spiced Cauliflower or Saag Aloo: Mild Indian-style vegetable sides round out the plate with flavor and color.
- Simple Green Salad: A crisp green salad with lemon vinaigrette can balance the meal with some freshness and crunch.
Conclusion
Mary Berry’s Lucinda’s Chicken Curry is a true gem-a dish that’s comforting, aromatic, and endlessly adaptable. Whether you stick closely to Mary’s original mild and creamy version or play around with spices, coconut, or veggie substitutes, it’s a recipe that welcomes creativity. It also stores like a dream, making it a brilliant option for meal prep or entertaining guests.
Pair it with fluffy rice, warm naan, and bright chutneys, and you’ve got a meal that’s as satisfying on a weeknight as it is at a dinner party. The next time you make it, don’t be afraid to explore a variation or two-it might just become your new favorite twist on a beloved classic.
FAQs
What Are The Key Ingredients In Mary Berry’s Lucinda’s Chicken Curry?
Mary Berry’s Lucinda’s Chicken Curry recipe includes boneless, skinless chicken thighs, onions, garlic, ginger, curry paste (usually a mild curry paste), coconut milk, tomatoes, and various spices like cumin, coriander, and turmeric. It also calls for fresh cilantro for garnish and can be served with basmati rice or naan bread for a complete meal.
How Long Does It Take To Cook Mary Berry’s Lucinda’s Chicken Curry?
The total cooking time for Mary Berry’s Lucinda’s Chicken Curry is approximately 45 minutes. The recipe is designed to be quick and simple, with the curry simmering for around 20-30 minutes to ensure the chicken is fully cooked and the flavors meld together beautifully.
Can I Make Mary Berry’s Lucinda’s Chicken Curry Ahead Of Time?
Yes, you can prepare Mary Berry’s Lucinda’s Chicken Curry ahead of time. In fact, the flavors often improve after resting for a few hours or even overnight. To store, let it cool to room temperature and refrigerate in an airtight container. When you’re ready to serve, simply reheat it on the stove, adding a splash of water or coconut milk if it’s too thick.
