Mary Berry’s Sri Lankan Chicken Curry is a rich, aromatic, and flavorsome dish that transports you straight to the heart of Sri Lanka. Known for her mastery in British home cooking, Mary Berry draws inspiration from various international cuisines, and this curry is a perfect example of her ability to blend authentic flavors with accessible cooking techniques.
The curry is characterized by its harmonious balance of spices, the depth of flavor created by ingredients like turmeric, cinnamon, and curry leaves, and its light yet satisfying coconut milk base. Unlike many Indian curries that rely heavily on complex sauces and rich, heavy gravies, Sri Lankan curry tends to focus more on fresh ingredients, vibrant spices, and a relatively lighter texture. This dish exemplifies the typical Sri Lankan curry that combines fragrant spices, tender chicken, and the creaminess of coconut milk. It’s both warming and fresh, with a kick of heat that builds gradually rather than overpowering the palate.
Mary’s recipe captures the essence of traditional Sri Lankan flavors while also being easy to prepare at home, making it a perfect choice for those looking to explore exotic and vibrant flavors without spending hours in the kitchen.
Mary Berry’s Sri Lankan Chicken Curry Recipe
Ingredients Needed
Mary Berry’s Sri Lankan Chicken Curry requires a medley of ingredients that are typically found in Sri Lankan cooking. These ingredients give the dish its distinct taste and aromatic qualities:
- Chicken: Skinless, boneless chicken thighs are preferred for their juiciness and tenderness. Chicken thighs absorb the spices well and provide a richer flavor compared to breast meat.
- Onions: Finely chopped onions form the base of the curry, adding sweetness and a depth of flavor once they are sautéed.
- Garlic and Ginger: Fresh garlic and ginger are essential for their sharp, aromatic kick. Together, they create the backbone of the curry’s flavor.
- Curry Leaves: These fragrant leaves are a hallmark of Sri Lankan cuisine, adding a unique, herby aroma that cannot be substituted by other herbs.
- Spices: A blend of cumin, coriander, turmeric, and cinnamon gives the curry its depth and warmth. The spices are toasted to release their oils, which enhances the overall flavor.
- Chili: Fresh or dried red chilies offer the curry its heat. You can adjust the amount based on your preferred spice level.
- Tomatoes: Fresh tomatoes bring acidity and a slight sweetness to balance out the richness of the coconut milk.
- Coconut Milk: A generous amount of full-fat coconut milk gives the curry its creamy texture and subtle sweetness, balancing out the heat and spices.
- Tamarind Paste: Adds a tangy kick that is distinctive in Sri Lankan dishes. It enhances the flavor profile and offers a slight sourness.
- Lime: A squeeze of lime juice at the end provides a refreshing citrusy zing that brightens up the curry.
- Salt: To taste, to bring together the complex flavors.
- Fresh Coriander: Chopped coriander leaves for garnish. The freshness of coriander cuts through the richness of the curry and adds a pop of color.
Equipment Needed
The equipment required to prepare Mary Berry’s Sri Lankan Chicken Curry is minimal and doesn’t require any special tools. Here’s what you’ll need:
- Large Dutch Oven or Heavy-bottomed Pan: This will allow for even cooking and provide enough space to sauté the onions, cook the chicken, and simmer the curry. A wide, sturdy pan is ideal for building up the flavors.
- Chopping Board and Knife: For chopping the onions, garlic, ginger, tomatoes, and cilantro. A sharp chef’s knife will make prep easier and safer.
- Measuring Spoons: Precise measurements for your spices and tamarind paste ensure that the curry is balanced and flavorful.
- Wooden Spoon: For stirring and preventing the ingredients from sticking to the bottom of the pan.
- Lid: To cover the pan while simmering the curry, which helps to lock in moisture and ensures the chicken stays tender.
- Grater: If you need to grate fresh ginger or coconut, this can be handy. However, pre-grated or minced ginger can also be used.
- Small Bowl: To measure out and prepare your spices before adding them to the pan. This allows you to have everything ready in advance.
- Ladle: Useful for serving the curry once it’s ready, ensuring you get a nice portion of sauce along with the chicken.
Instructions To Make Mary Berry’s Sri Lankan Chicken Curry
Making Mary Berry’s Sri Lankan Chicken Curry involves a series of simple yet essential steps to build flavor. Here’s how to prepare it:
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Prepare The Ingredients
- Begin by chopping your onions, garlic, ginger, and tomatoes. Cut the chicken into bite-sized pieces. If you’re using fresh curry leaves, gather them in a small bowl.
- Measure out your spices (turmeric, cumin, coriander, and cinnamon) into a small dish so they’re ready to go.
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Sauté The Onions And Aromatics
- Heat a large Dutch oven or heavy-bottomed pan over medium heat. Add a splash of oil (vegetable or coconut oil works well).
- Add the chopped onions to the pan and cook, stirring occasionally, until they’re soft and golden, about 8-10 minutes. The key is to cook them slowly, allowing them to release their sweetness.
- Stir in the garlic, ginger, and fresh curry leaves. Let them cook for another 1-2 minutes until fragrant.
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Toast The Spices
- Add your ground spices (turmeric, cumin, coriander, and cinnamon) to the pan. Toast them in the oil and aromatics for 1-2 minutes, allowing the spices to release their essential oils and flavors. Be careful not to burn them, as that can cause bitterness.
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Cook The Chicken
- Add the chicken pieces to the pan, stirring well to coat them in the spices and aromatics. Cook the chicken for 5-7 minutes, turning occasionally, until it’s browned on all sides.
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Add The Tomatoes
- Stir in the chopped tomatoes and cook for another 5 minutes until they break down and soften, forming a base for the curry sauce.
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Simmer The Curry
- Pour in the coconut milk and stir to combine. Add the tamarind paste and a pinch of salt. Bring the curry to a simmer, then lower the heat to medium-low. Let it simmer gently for 25-30 minutes, or until the chicken is fully cooked and tender.
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Adjust The Flavor
- Taste the curry and adjust the seasoning. If you like it spicier, you can add extra chili. For a touch more tang, add more tamarind paste or a squeeze of lime juice.
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Garnish And Serve
- Once the curry is cooked and the sauce has thickened slightly, garnish it with fresh coriander leaves. Serve the curry with steamed rice, naan bread, or even a side of roasted vegetables.
Tips And Tricks
- Use Bone-In Chicken for Extra Flavor: If you’re not concerned with convenience and prefer deeper flavor, use bone-in chicken pieces. The bones add a richness to the sauce, making it more flavorful.
- Adjust Spice Levels: Sri Lankan cuisine can be quite spicy. If you prefer a milder curry, reduce the number of dried chilies or omit them altogether. Alternatively, increase the amount for a more fiery dish.
- Make it Ahead: This curry tastes even better the next day! Prepare it in advance and let it sit overnight in the fridge, allowing the flavors to meld together. Reheat gently before serving.
- Vegetarian Version: Swap the chicken for vegetables like cauliflower, potatoes, or paneer to make a hearty vegetarian version of this curry. Just make sure to adjust cooking times accordingly.
- Balance the Acidity: If you find the curry too tangy, balance it by adding a small spoonful of sugar or honey to cut through the sourness from the tamarind.
Mary Berry’s Sri Lankan Chicken Curry is a delightful and easy-to-make dish that brings the bold flavors of Sri Lanka right to your kitchen. With its tantalizing blend of spices, coconut milk creaminess, and perfectly cooked chicken, this curry is sure to become a favorite in your recipe repertoire. Whether you’re a seasoned cook or a beginner, Mary’s approach allows you to explore Sri Lankan cuisine with minimal fuss but maximum flavor. With a few simple ingredients and some key tips, you can create a comforting, aromatic curry that’s perfect for any occasion.
Easy Recipe Variations For Mary Berry’s Sri Lankan Chicken Curry
Mary Berry’s Sri Lankan Chicken Curry is a beautiful blend of fragrant spices, tender chicken, and a variety of complementary textures. While the dish in its original form is already a treat, it offers room for personal twists that can cater to different preferences or available ingredients. Here are some easy variations you can try, elevating this delicious curry even further.
1. Vegetarian Option
For those looking to make a vegetarian version of this dish, swapping the chicken for vegetables can create a lighter but still incredibly flavorful meal. Consider using hearty vegetables like cauliflower, sweet potatoes, and carrots, or even a combination of mushrooms and aubergine (eggplant) for depth. To ensure that the flavors are just as rich as the chicken version, be sure to use a good mix of spices and a generous amount of coconut milk. If you’re keen to add protein, tofu or chickpeas are excellent options to provide substance to the curry.
2. Different Meats Or Fish
While Mary Berry’s recipe focuses on chicken, the versatility of Sri Lankan curry spices allows you to experiment with other meats or fish. You could easily substitute the chicken for lamb, which would complement the rich, aromatic spices well. For a lighter option, fish such as cod or tilapia works beautifully, absorbing the curry’s flavor without becoming too overpowering. Just be mindful of cooking time-fish takes far less time to cook than chicken.
3. Heat Level Adjustments
The Sri Lankan curry can be as mild or as spicy as you like. If you’re a fan of heat, increase the quantity of fresh chilies or add a dash of Sri Lankan chili powder. Alternatively, to mellow the spice, reduce the amount of chilies or use milder variants such as the Kashmiri chili powder, which adds color and warmth without too much heat. Balancing the heat with a spoonful of honey or a dash of yogurt at the end of cooking can also bring a delightful contrast to the spiciness.
4. Additional Aromatics
The essential aromatics in the recipe are garlic, ginger, and onions, but there’s room for more depth. You can introduce additional ingredients such as lemongrass for a citrusy kick or fresh curry leaves for an aromatic layer of flavor. A cinnamon stick or a couple of cardamom pods thrown in during cooking can add another layer of complexity to the dish. If you like things a little more fragrant, throw in a few fresh coriander stalks towards the end of cooking for a burst of fresh green flavor.
5. A Richer Gravy
If you love a richer, creamier curry, you can increase the coconut milk ratio or even add a bit of double cream to the mix. Another option is to include a dollop of Greek yogurt towards the end of cooking. This will add a luscious, silky texture while balancing the curry’s heat and acidity.
6. Make It More Tangy
If you like your curry with a bit of tang, consider adding tamarind paste or lime juice. Tamarind will lend the dish a unique sourness, balancing the creaminess of the coconut milk and bringing brightness to the flavors. Lime juice, on the other hand, can be added just before serving, adding a fresh, zesty punch.
Storing Leftovers
If you find yourself with leftovers of Mary Berry’s Sri Lankan Chicken Curry, don’t worry, as this dish stores and reheats incredibly well, preserving its depth of flavor. Properly storing and reheating leftovers ensures you can enjoy the curry even after the initial meal.
How To Store Leftovers
The key to storing curry is allowing it to cool down completely before refrigerating it. You can transfer the cooled curry into an airtight container, ensuring that it is sealed tightly to avoid absorbing any fridge odors. Leftovers can stay in the fridge for 2-3 days, but if you need them to last longer, it’s best to freeze them. When frozen, the curry can remain in good condition for up to 3 months.
Freezing The Curry
For longer storage, transfer the cooled curry into freezer-safe containers or zip-lock bags. If you’re using a bag, try to flatten it to save space in the freezer. Always label the containers with the date so you know when you made it. When ready to eat, thaw the curry overnight in the fridge and reheat it gently on the stovetop or in the microwave.
Reheating Leftovers
Reheating curry can sometimes cause it to lose its texture, but with a few simple tricks, you can bring it back to life. When reheating on the stove, add a splash of water or extra coconut milk to restore some of the curry’s moisture. Stir it regularly to ensure it heats evenly. If using the microwave, be sure to cover the curry to keep it from drying out. Heat it in intervals, stirring in between, to ensure the curry doesn’t overheat in any particular spot.
What To Eat With Mary Berry’s Sri Lankan Chicken Curry?
The beauty of Mary Berry’s Sri Lankan Chicken Curry is that it can be paired with a variety of accompaniments that complement the rich and vibrant flavors of the dish. Here are some ideas to create a complete meal:
1. Steamed Rice
The simplest and most common side dish to serve with curry is steamed rice. The mild, fluffy texture of basmati rice perfectly balances the bold flavors of the curry, allowing the spices to shine. You can also serve it with jasmine rice for a subtly fragrant option, or coconut rice for an added touch of richness.
2. Flatbreads
To mop up the delicious curry sauce, serve it with warm naan or roti. The pillowy, soft texture of these breads will absorb the flavorful gravy and provide an additional satisfying texture to the meal. You can even make homemade naan or opt for store-bought options for convenience. Garlic naan or butter naan would be particularly delicious alongside the curry.
3. Crispy Papadam
Papadam (or pappadum) is a crispy, thin Indian flatbread made from lentil flour that is deep-fried or roasted. Its crunch adds a delightful contrast to the creamy curry. You can serve it as a side or even crumble it on top of the curry for extra texture.
4. Cucumber Raita
A cooling side like cucumber raita pairs wonderfully with spicy curries, offering a refreshing contrast to the heat. The yogurt-based sauce, often made with grated cucumber, mint, and spices, helps temper the curry’s spice and adds a smooth, creamy element to the meal.
5. Pickles And Chutneys
Sri Lankan chicken curry pairs well with tangy, spicy condiments like mango chutney or lime pickle. These sharp, vibrant flavors elevate the curry and offer a pleasant contrast to the richness of the dish. Try a tamarind chutney for an extra layer of tang or a fresh tomato chutney for a bit of sweetness.
6. Saag Or Spinach Dishes
Green vegetables, especially sautéed spinach or saag (Indian-style greens), provide a nutritious and flavorful side that complements the spices of the curry. The earthy flavors of the greens can balance out the richness of the curry and add a healthy, vibrant element to the meal.
Conclusion
Mary Berry’s Sri Lankan Chicken Curry is a wonderfully aromatic and flavorful dish that offers endless possibilities for variation. Whether you’re looking to adapt it for different diets, tweak the heat levels, or play around with the choice of protein, this curry is versatile enough to suit any occasion or palate. Storing leftovers is easy, making it a practical dish for busy weeknights, and when paired with the right sides, it becomes an unforgettable meal. From fragrant basmati rice to tangy pickles and cooling raita, the right accompaniments elevate the dish, ensuring each bite is as satisfying as the first. With a few small adjustments, you can tailor this curry to your liking and enjoy it time and time again.
FAQs
What Makes Mary Berry’s Sri Lankan Chicken Curry Unique Compared To Other Curry Recipes?
Mary Berry’s Sri Lankan Chicken Curry stands out due to its rich blend of aromatic spices and the use of coconut milk. The combination of curry leaves, turmeric, cumin, and coriander creates a flavorful and slightly tangy base, while the addition of coconut milk gives the dish a creamy, smooth texture. It’s a perfect balance of heat and richness, and her approach ensures the chicken remains tender while absorbing the bold flavors of Sri Lankan cuisine.
Can I Adjust The Spice Level In Mary Berry’s Sri Lankan Chicken Curry?
Yes, you can adjust the spice level to suit your taste. Mary Berry’s recipe uses a moderate amount of spices, but you can control the heat by varying the amount of chili or using a milder chili variety. If you prefer a less spicy dish, you can reduce the amount of fresh chili or omit it entirely. Alternatively, if you want to add more heat, consider increasing the chili content or adding a pinch of chili powder to the curry paste.
Is Mary Berry’s Sri Lankan Chicken Curry Recipe Suitable For Those Following A Gluten-free Diet?
Yes, Mary Berry’s Sri Lankan Chicken Curry is naturally gluten-free. The recipe primarily relies on fresh ingredients such as chicken, spices, and coconut milk, none of which contain gluten. However, it’s always important to check the labels of any pre-made ingredients like curry powder or stock cubes, as some may contain hidden gluten. As long as you ensure all ingredients are gluten-free, this dish is a great option for those following a gluten-free diet.
