Mary Berry’s Chicken Satay Style Curry Recipe [GUIDE]

Mary Berry’s Chicken Satay Style Curry is a flavorful and comforting dish that merges the rich, savory tastes of a traditional curry with the nutty, smoky goodness of satay. This dish, as imagined by Mary Berry, is a modern twist on both a classic satay and a curry, offering a perfect balance of spice, creaminess, and depth. It’s not just a curry; it’s a fusion of flavors, where succulent chicken is simmered in a mildly spiced, peanut-infused sauce. The result is a dish that is rich, fragrant, and satisfying, with a satisfying creaminess thanks to the peanuts and coconut milk.

The "satay style" part of the curry refers to the distinct use of peanuts, which are typically found in traditional satay sauces. This ingredient adds a sweet and savory nuttiness that is not only delicious but also brings a unique texture to the dish. The curry itself is not overly spicy but is enhanced by a variety of flavors like garlic, ginger, and turmeric, making it a crowd-pleaser for those who love a dish with layers of taste but without an overwhelming heat.

Mary Berry’s version of this curry simplifies the traditional satay recipe, making it accessible to home cooks without compromising on flavor. It’s a perfect dish to serve for a cozy weeknight dinner or a special gathering, as it is both rich and satisfying but doesn’t require hours of preparation.

Mary Berry’s Chicken Satay Style Curry Recipe

Ingredients Needed

To make Mary Berry’s Chicken Satay Style Curry, you’ll need a combination of fresh ingredients and pantry staples that work together to create the dish’s signature flavor. Here’s a breakdown:

1. Chicken: Skinless, boneless chicken breasts or thighs are used, offering tender, juicy pieces of meat. Chicken thighs will provide a slightly richer flavor, while chicken breasts will keep the dish lighter.
2. Peanut Butter: The key ingredient to replicate the “satay” style. It adds both flavor and texture to the curry sauce. Creamy peanut butter works best, although chunky peanut butter can be used for additional texture.
3. Coconut Milk: Provides a rich, creamy base for the curry sauce, balancing the richness of the peanut butter with its mild sweetness.
4. Onion: A finely chopped onion is sautéed to form the aromatic base of the curry, adding a subtle sweetness when cooked.
5. Garlic and Ginger: These aromatic ingredients bring a fresh, spicy kick to the dish and complement the creamy elements perfectly.
6. Curry Powder: A mild curry powder blend adds a warm, earthy base to the sauce. Some recipes may call for additional spices like turmeric or cumin to give extra depth.
7. Soy Sauce: A splash of soy sauce is used to deepen the umami flavor of the curry, balancing the sweetness from the coconut milk and peanut butter.
8. Lime Juice: For acidity, lime juice adds a zesty freshness that cuts through the richness of the curry.
9. Chopped Coriander (Cilantro): To garnish and add a fresh, slightly citrusy note that brightens the dish.
10. Red Chilli (Optional): If you like a little heat, a red chilli or two can be added to the curry base. This is entirely optional but can add an extra layer of flavor.

Equipment Needed

The equipment required for Mary Berry’s Chicken Satay Style Curry is fairly straightforward, making it a great recipe for novice cooks and those short on time. Here’s what you’ll need:

1. Large Frying Pan or Skillet: This will be your go-to pan for cooking the chicken and making the curry sauce. A large, deep frying pan or skillet is ideal as it allows you to cook everything in one pan.
2. Chopping Board: For prepping your ingredients, particularly chopping the onions, garlic, and ginger.
3. Knife: A sharp knife is essential for dicing the chicken and chopping vegetables finely.
4. Measuring Spoons: To ensure accurate measurements of the spices, soy sauce, and peanut butter.
5. Wooden Spoon or Spatula: You’ll need this to stir the curry and prevent the ingredients from sticking to the pan as you cook.
6. Lid (Optional): If you need to cover the pan at any point to allow the chicken to cook through, a lid can be handy.
7. Serving Dish: A large bowl or platter to serve the curry once it’s ready.
8. Rice Cooker (Optional): If you want to serve the curry with rice, a rice cooker will ensure perfectly cooked rice to accompany your dish.

Instructions To Make Mary Berry’s Chicken Satay Style Curry

Here’s a step-by-step guide on how to make Mary Berry’s Chicken Satay Style Curry:

1. Prep the Ingredients: Start by chopping the chicken into bite-sized pieces. Finely chop the onion, garlic, and ginger. If using fresh coriander, chop the leaves for garnish and set aside. If you’re using a red chilli for heat, chop it finely as well.
2. Cook the Chicken: Heat a bit of oil in a large frying pan over medium-high heat. Add the chopped chicken pieces and cook for about 5-7 minutes until they are golden brown on all sides. Once cooked, remove the chicken from the pan and set aside.
3. Sauté the Aromatics: In the same pan, add a bit more oil if needed and toss in the chopped onion, garlic, and ginger. Cook for about 2-3 minutes until the onion becomes translucent and fragrant. This will form the base of your curry sauce.
4. Add the Curry Powder: Sprinkle in the curry powder and cook it for another 1-2 minutes, allowing the spices to bloom and become fragrant.
5. Make the Sauce: Add the peanut butter to the pan and stir until it melts and combines with the onions and spices. Then pour in the coconut milk and soy sauce, stirring to mix everything together. If the sauce is too thick, you can add a little water to reach your desired consistency.
6. Simmer: Return the cooked chicken to the pan and stir to coat it with the sauce. Let the curry simmer for about 10-15 minutes on low heat, allowing the chicken to cook through and the flavors to meld.
7. Finish the Dish: Once the chicken is fully cooked and the sauce has thickened, add a squeeze of lime juice to brighten the flavors. Taste the curry and adjust seasoning if needed, adding salt, pepper, or extra curry powder for more depth.
8. Serve: Spoon the chicken satay style curry onto plates or into bowls, garnishing with fresh coriander. Serve with steamed rice, naan bread, or a side of vegetables.

Tips And Tricks

• Peanut Butter Consistency: If you prefer a smoother sauce, go with creamy peanut butter. For a more textured sauce, you can opt for chunky peanut butter. Just be sure to stir it in well so it dissolves into the sauce.
• Adjusting Heat: For a milder dish, omit the red chilli, or remove the seeds before adding them to the curry. If you like it spicier, feel free to add more chilli or even a dash of hot sauce.
• Make-Ahead Option: This curry can be made ahead of time and stored in the fridge for up to 3 days. The flavors actually deepen as it sits, so it’s a great dish to prepare in advance.
• Add Veggies: To make the dish even heartier, you can add vegetables like bell peppers, spinach, or peas into the curry. Just add them along with the chicken and let them cook through.
• Protein Variations: While chicken is the star of this recipe, you can also make this curry with prawns, tofu, or even lamb for a variation. Each protein will bring its own unique flavor to the dish.
• Serve with Garnishes: Adding some finely chopped peanuts on top of the curry just before serving can give a nice crunch. A drizzle of extra lime juice or a sprinkle of chili flakes can also elevate the dish.

Mary Berry’s Chicken Satay Style Curry is a delightful and versatile dish that brings a refreshing twist to both traditional curry and satay recipes. The rich, creamy sauce with the warmth of curry powder and the nutty depth of peanut butter creates a complex flavor profile that appeals to a wide range of tastes. Whether you’re making it for a casual weeknight meal or preparing it for a gathering, this curry is sure to impress. With a handful of simple ingredients and easy-to-follow steps, you can create a dish that’s both satisfying and full of comforting flavors.

Don’t be afraid to experiment with different variations of the recipe to suit your personal taste. This dish is adaptable, and once you get the basics down, it’s easy to make it your own!

Easy Recipe Variations For Mary Berry’s Chicken Satay Style Curry

Mary Berry’s Chicken Satay Style Curry is already a deliciously comforting dish that combines tender chicken, rich peanut sauce, and a burst of vibrant spices. But if you want to customize it and elevate your cooking experience, there are plenty of easy recipe variations you can try to give this dish your own twist. Here are some fun and creative ways to switch things up:

1. Add Vegetables for Extra Flavor and Texture

   To make this dish even more colorful and nutrient-dense, consider adding a variety of vegetables. Bell peppers, carrots, and baby corn work wonderfully in the sauce, absorbing the rich flavors and adding a bit of crunch. You could also add spinach, green beans, or zucchini for an extra boost of vitamins and minerals.

2. Swap the Chicken for Other Proteins

   While Mary Berry’s recipe uses chicken, you could easily substitute this with other proteins to suit your dietary preferences. Try using prawns or tofu for a pescatarian or vegetarian version. For a meatier, heartier take, beef or lamb also pair well with the peanut-based sauce, providing a deeper, more robust flavor profile.

3. Experiment with Different Nuts

   The peanut butter in the original recipe is what makes the sauce rich and creamy. However, you can switch things up by using other types of nut butters. Cashew butter adds a slightly sweeter, more delicate taste, while almond butter can create a creamier consistency with a slightly different flavor. If you prefer a more exotic touch, try using macadamia nut butter for a smooth, buttery sauce with a distinct flavor.

4. Heat Levels: Adjust the Spice

   If you like your curry spicy, Mary Berry’s recipe allows room for customization in terms of heat. You can easily increase the chili’s impact by adding more fresh chili, or even opting for chili paste or sambal oelek. For those who prefer a milder curry, try reducing the amount of chili used or swapping out the fresh chili for a sweet chili sauce.

5. Add Coconut Milk for Creaminess

   Coconut milk is a classic addition to many Asian-inspired curries, bringing a beautiful, creamy texture and a subtle sweetness. If you want to make the sauce even silkier and richer, add a can of coconut milk alongside the peanut butter. This will turn your chicken satay curry into a more traditional Thai-style dish, with a luscious and velvety sauce.

6. Incorporate Aromatic Herbs

   To give the dish a fresh burst of fragrance, sprinkle some fresh herbs on top before serving. Coriander is a classic choice and pairs perfectly with the richness of the peanut sauce. You could also use mint for a cool contrast or basil for a more savory, slightly peppery taste. These herbs add not only a pop of color but also an aromatic freshness that elevates the dish.

7. Marinate the Chicken for Extra Flavor

   To infuse the chicken with even more flavor, you could marinate it before cooking. A simple marinade of soy sauce, garlic, ginger, and a touch of brown sugar will enhance the savory and umami notes of the chicken, making each bite even more satisfying.

By playing around with these variations, you can create a chicken satay curry that suits your tastes and fits the mood of any occasion. Whether you’re in the mood for something spicy, creamy, or packed with veggies, there are endless ways to make Mary Berry’s recipe your own!

Storing Leftovers

If you find yourself with some extra Chicken Satay Style Curry after dinner, don’t worry-it stores beautifully for later enjoyment. Here’s a guide on how to properly store and reheat your leftovers to ensure they taste just as good the second time around:

1. Cool the Curry Properly

   Before storing any leftover curry, it’s important to let it cool down to room temperature. This helps prevent the growth of bacteria and keeps the curry fresh. Aim to cool it within an hour of cooking. If you’re in a hurry, you can place the curry in shallow containers to speed up the cooling process.

2. Store in Airtight Containers

   Once the curry is cooled, transfer it into airtight containers. This will keep the flavors intact and prevent it from absorbing any unwanted odors in your fridge. Be sure to store the curry with any leftover rice in separate containers to maintain the best texture and flavor.

3. Refrigeration

   Store the chicken satay curry in the fridge if you plan on eating it within the next 3-4 days. Keep in mind that peanut-based sauces can sometimes thicken or harden when refrigerated, so you may need to add a splash of water or coconut milk when reheating to bring it back to its creamy consistency.

4. Freezing Leftovers

   If you want to keep your curry for a longer period, freezing is an excellent option. Just make sure to cool it completely before transferring it into freezer-safe containers. You can freeze the curry for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight before reheating. Note that the texture of the vegetables may change slightly after freezing, but the flavor will still be just as delicious.

5. Reheating

   To reheat the curry, simply place it in a saucepan over low to medium heat, stirring occasionally. You can also reheat it in the microwave if you’re in a rush, but be sure to stir it halfway through to ensure even heating. If the curry has thickened, just add a bit of water or more coconut milk to loosen it up and bring back its creamy texture.

By following these simple storage and reheating steps, you can enjoy your Chicken Satay Style Curry for several days or even weeks later!

What To Eat With Mary Berry’s Chicken Satay Style Curry?

Mary Berry’s Chicken Satay Style Curry is a rich, flavorful dish that pairs wonderfully with a variety of sides. Whether you’re looking to balance out the richness of the curry or add a bit of texture, here are some tasty options to serve alongside:

1. Steamed Jasmine or Basmati Rice

   The simplest and most traditional pairing with curry is rice, and for good reason. The light, fragrant grains of jasmine or basmati rice provide a perfect base to soak up the delicious peanut sauce. The slightly nutty aroma and fluffy texture make the rice an excellent contrast to the creamy curry.

2. Naan or Roti

   If you’re craving some extra carbs, naan or roti makes a fantastic accompaniment to curry. Their soft, pillowy texture allows you to scoop up the sauce and chicken effortlessly. You can choose between a classic garlic naan or a more traditional plain naan or roti. If you’re feeling adventurous, consider making your own at home for an authentic experience!

3. Crispy Poppadoms

   Add some crunch to your meal with poppadoms, which are perfect for dipping into the creamy sauce. You can serve them plain, or try them with a side of mango chutney for a sweet contrast to the savory curry. The crispy texture provides a nice balance to the smoothness of the chicken satay curry.

4. Asian-Style Greens

   To lighten up the dish, a side of stir-fried Asian greens like bok choy, spinach, or Chinese cabbage is a great way to incorporate more vegetables into your meal. Simply stir-fry them with garlic, ginger, and a splash of soy sauce for a quick and flavorful side dish that complements the curry’s richness.

5. Cucumber and Tomato Salad

   If you prefer something fresh and refreshing, a cucumber and tomato salad can help cut through the richness of the curry. Toss together sliced cucumbers, cherry tomatoes, red onion, and a splash of lemon or lime juice. Add a sprinkle of fresh herbs like mint or coriander to enhance the flavors and bring some brightness to the meal.

6. Pickled Vegetables

   For a bit of tang and acidity to balance the creaminess of the peanut sauce, try serving some pickled vegetables alongside the curry. The sharpness from pickled carrots, radishes, or even pickled onions will provide a refreshing contrast and a burst of flavor.

By mixing and matching these sides, you can create a well-rounded meal that complements the savory, creamy elements of Mary Berry’s Chicken Satay Style Curry, making every bite a delightful experience.

Conclusion

Mary Berry’s Chicken Satay Style Curry is the epitome of comfort food, blending rich, nutty flavors with aromatic spices and tender chicken in a creamy, satisfying sauce. Whether you stick to the original recipe or experiment with different variations, this curry is versatile enough to accommodate any dietary preference and mood. From swapping proteins to adding vegetables or adjusting the spice levels, there are endless ways to personalize the dish to your tastes.

Storing leftovers is a breeze, and with a few simple tips, you can easily enjoy the dish for several days to come. Pair it with fluffy rice, naan, or a refreshing salad, and you’ve got yourself a well-rounded, satisfying meal. In the end, Mary Berry’s Chicken Satay Style Curry is not just a dish; it’s an experience that brings warmth and joy to the table-one you’ll want to make again and again.

FAQs

What Are The Key Ingredients For Mary Berry’s Chicken Satay Style Curry?

The key ingredients for Mary Berry’s chicken satay style curry include boneless chicken thighs or breasts, smooth peanut butter, coconut milk, onion, garlic, ginger, curry powder, soy sauce, and lime. The recipe also incorporates fresh coriander for garnish and a hint of chili for spice. The peanut butter is crucial in creating the rich, satay-like sauce that complements the tender chicken.

Can I Make Mary Berry’s Chicken Satay Style Curry Ahead Of Time?

Yes, you can make Mary Berry’s chicken satay style curry ahead of time. In fact, the flavors often deepen and improve after a few hours or overnight. To store, let the curry cool down completely and then refrigerate it in an airtight container. When ready to serve, gently reheat the curry on the stovetop, adding a little water or coconut milk if the sauce has thickened too much.

Can I Substitute Ingredients In Mary Berry’s Chicken Satay Style Curry Recipe?

Yes, there are several substitutions you can make to suit dietary preferences. If you prefer a vegetarian version, you can replace the chicken with tofu or a variety of vegetables like sweet potato or cauliflower. For a lighter option, you can use reduced-fat coconut milk and a low-sodium soy sauce. Additionally, if you’re allergic to peanuts, sunflower seed butter or almond butter can be used as a substitute for the peanut butter in the satay-style sauce.