Mary Berry Sri Lankan Chicken Curry Recipe [Tips & Tricks]

If you’re looking to spice up your dinner routine with something bold, flavorful, and comforting, Mary Berry’s Sri Lankan chicken curry is the perfect recipe to try!

With her expert touch, this dish combines aromatic spices like turmeric, cumin, and cinnamon to create a rich, fragrant curry that perfectly balances heat and depth of flavor. Whether you’re a seasoned curry lover or new to Sri Lankan cuisine, this recipe offers an authentic taste of Sri Lanka that’s surprisingly easy to make at home. Plus, Mary’s approach simplifies complex flavors, making it accessible even for novice cooks!

Mary Berry Sri Lankan Chicken Curry Recipe

Ingredients Needed

To make Mary Berry’s Sri Lankan Chicken Curry, you’ll need a range of fresh ingredients that bring depth, warmth, and complexity to the dish. These ingredients are carefully selected to ensure a balance of aromatic spices, fresh vegetables, and tender chicken, which together create an explosion of flavors typical of Sri Lankan cuisine. Here’s a breakdown of the essential ingredients:

• Chicken: Typically, boneless, skinless chicken thighs are used because they are juicier and more flavorful than chicken breasts. They absorb the spices well, becoming tender and rich in flavor as they cook.

• Onions and Garlic: These form the base of your curry. The onions should be finely chopped, and garlic minced. Their sweetness and aroma are essential in balancing the heat of the spices.

• Ginger: Fresh ginger provides a peppery, slightly sweet, and warm flavor that complements the spices. It’s finely grated or minced to release its essential oils.

• Tomatoes: Fresh, ripe tomatoes are used to give the curry a rich, tangy base. They provide acidity to balance the creaminess of the coconut milk.

• Coconut Milk: The star of many Sri Lankan dishes, coconut milk adds a silky, creamy texture to the curry. It also brings a subtle sweetness that enhances the complexity of the spices.

• Spices: This is where the true magic happens. You’ll need a blend of spices such as ground turmeric, cumin, coriander, cardamom, and cinnamon. Additionally, Sri Lankan curries often use curry leaves and mustard seeds for a unique, fragrant touch.

• Chilies: Sri Lankan curries are known for their heat, so you’ll need fresh green chilies or dried red chilies to add that signature spiciness. Adjust the quantity based on your tolerance for heat.

• Lime Juice: A squeeze of fresh lime at the end of the cooking process brightens the dish and adds a zesty finish that cuts through the richness of the coconut milk.

• Salt and Pepper: Essential seasonings to bring everything together, adjusting as needed to enhance the flavors.

With these ingredients in hand, you’re ready to embark on making a flavor-packed Sri Lankan chicken curry that transports you straight to the tropical island’s vibrant food scene.

Equipment Needed

For making Mary Berry’s Sri Lankan Chicken Curry, you’ll need a few key pieces of kitchen equipment to ensure everything cooks evenly and to the right texture. Here’s what you’ll need:

• Large Dutch Oven or Heavy Bottomed Pot: A large, sturdy pot is essential for cooking this curry, as you’ll be simmering everything together over low heat. A Dutch oven or a heavy-bottomed pot will retain heat well and ensure an even cook, preventing the curry from scorching.

• Chopping Board and Sharp Knives: For preparing the vegetables, herbs, and chicken, a sharp chef’s knife will make cutting and chopping a breeze. A good cutting board is also crucial to ensure safety and prevent cross-contamination.

• Measuring Spoons and Cups: Accurate measurements are key when it comes to getting the spices just right. Using measuring spoons for the dried spices and coconut milk ensures consistency in flavor.

• Wooden Spoon or Spatula: A sturdy wooden spoon or spatula will allow you to stir the curry without scratching your pot. It’s also ideal for scraping up any bits that might stick to the bottom.

• Grater or Microplane: To grate fresh ginger and garlic, a fine grater or microplane is an excellent tool to ensure the ginger and garlic release their natural oils, infusing the curry with flavor.

• Lid for the Pot: While cooking the curry, having a lid to cover the pot is important to help trap the steam and intensify the flavors. It also helps to keep the curry moist and prevents it from drying out.

With this equipment, you’ll be able to execute every step of the recipe with ease, ensuring the perfect Sri Lankan chicken curry.

How To Make Mary Berry’s Sri Lankan Chicken Curry

Now that you have all the ingredients and equipment ready, it’s time to dive into the cooking process. Making Mary Berry’s Sri Lankan Chicken Curry is an immersive experience that fills your kitchen with tantalizing smells. Here’s a detailed step-by-step guide:

1. Prepare the Ingredients:
   Start by chopping the onions, garlic, and ginger finely. Cut the chicken thighs into bite-sized chunks, and set them aside. If using fresh tomatoes, roughly chop them. Have your spices measured out and ready to go for ease of cooking.

2. Sauté the Aromatics:
   Heat a large Dutch oven or pot over medium heat. Add a couple of tablespoons of oil (vegetable or coconut oil work well). Once hot, add the onions and cook until they are soft and golden brown-this can take around 5-7 minutes. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.

3. Toast the Spices:
   Add the ground spices-turmeric, cumin, coriander, cardamom, and cinnamon-to the pot, stirring constantly. This step is crucial, as toasting the spices in the oil helps release their essential oils, infusing the dish with a deep, aromatic flavor. Let the spices cook for about 2 minutes, being careful not to burn them.

4. Add the Chicken:
   Toss the chicken pieces into the pot and stir to coat them in the aromatic spice mixture. Cook the chicken until it’s browned on all sides. This step helps to lock in the flavors and gives the chicken a nice texture.

5. Incorporate the Tomatoes:
   Add the chopped tomatoes to the pot, stirring them into the mixture. Allow them to cook for 5 minutes, breaking them down into a chunky sauce.

6. Add Coconut Milk and Simmer:
   Pour in the coconut milk, stirring everything together. Bring the mixture to a simmer, then lower the heat to a gentle simmer. Cover the pot with a lid, leaving it slightly ajar, and cook for 30-40 minutes, stirring occasionally. The chicken should become tender, and the curry should thicken slightly.

7. Finish the Dish:
   Taste the curry and adjust seasoning with salt, pepper, and lime juice to your liking. For extra heat, you can add more chilies at this stage.

8. Serve:
   Serve the Sri Lankan chicken curry hot, garnished with fresh cilantro and a side of rice or warm naan bread to soak up the delicious sauce.

Expert Tips

To elevate your Sri Lankan Chicken Curry, here are some expert tips to keep in mind:

1. Use Fresh Curry Leaves: If you can find fresh curry leaves at an Asian or Indian grocery store, they can add an authentic flavor that dried curry leaves can’t replicate. Add them early on while sautéing the onions to release their full fragrance.

2. Adjust the Heat: The amount of chilies you use should depend on your personal heat tolerance. Start with a couple of green chilies, and adjust the quantity to suit your palate. If you prefer a milder curry, remove the seeds from the chilies.

3. Let the Curry Rest: Like most curries, this dish benefits from sitting for a little while after cooking. If possible, make it ahead of time and let the flavors meld in the refrigerator. Reheat it gently before serving.

4. Garnish for Freshness: A sprinkle of fresh cilantro or a few sprigs of mint right before serving will add a burst of freshness and color to your dish. It balances the rich, spicy flavors beautifully.

5. Serve with Rice or Bread: While the curry is rich and creamy, it pairs wonderfully with a simple side of steamed basmati rice or warm naan to balance out the textures.

Mary Berry’s Sri Lankan Chicken Curry is a fantastic introduction to the bold, aromatic flavors of Sri Lankan cuisine. The dish is rich and full of vibrant spices, with tender chicken and creamy coconut milk bringing it all together. It’s a comforting, flavorful meal that works perfectly for family dinners or special occasions.

By following the detailed steps and expert tips, you can recreate this dish in your kitchen with ease. Whether you’re a seasoned cook or a beginner, the beauty of this curry lies in its layers of flavor, which continue to develop as it cooks. So, gather your ingredients, embrace the spices, and let the aromas transport you to Sri Lanka’s culinary paradise.

Easy Recipe Variations For Mary Berry’s Sri Lankan Chicken Curry

Mary Berry’s Sri Lankan Chicken Curry offers a rich and flavorful base, making it an ideal dish to experiment with variations depending on your preferences or what ingredients you have at hand. Here are a few easy twists on this vibrant recipe that you can try:

1. Vegetarian Option: For a plant-based version, swap the chicken for tofu or a combination of hearty vegetables like sweet potatoes, cauliflower, and aubergine. These vegetables absorb the curry’s rich flavors beautifully and provide a satisfying texture. Tofu, when pressed and cubed, soaks up the curry’s spices, making it a delicious substitute for meat. You can also add chickpeas for extra protein.

2. Meat Variations: If you don’t have chicken or just want to change things up, beef or lamb can work exceptionally well in this curry. For beef, use cuts like chuck or brisket that will tenderize over the long simmer. Lamb, on the other hand, pairs wonderfully with the Sri Lankan spices and adds a depth of flavor. Adjust the cooking time for these meats, as they require longer braising to achieve the same tender texture.

3. Spicy Heat Adjustments: Sri Lankan curries are known for their bold spices, but you can tweak the heat level to your liking. If you prefer a milder version, use fewer bird’s eye chilies or remove the seeds before adding them to the dish. Conversely, if you enjoy a fiery punch, you can add extra chilies or even a touch of chili paste for more intensity.

4. Coconut Milk Variations: Mary Berry’s recipe calls for coconut milk, which lends a creamy and smooth texture to the curry. For a richer coconut flavor, try using full-fat coconut cream instead of coconut milk. You can also experiment by using a combination of coconut milk and yogurt, which can add a slight tanginess that balances out the richness.

5. Herbs and Garnishes: Fresh herbs like coriander or mint are traditional garnishes for Sri Lankan curries, but you can mix things up. Try adding fresh curry leaves, if available, or a squeeze of fresh lime juice for a zesty finish. Chopped roasted peanuts or toasted cashews can also add a delightful crunch and nuttiness to the dish.

By playing around with these variations, you can customize the Sri Lankan Chicken Curry to suit your tastes or make it based on what you have in your pantry, without losing the essential flavors that make it such a comforting and savory meal.

Best Practices To Store Leftovers

Storing leftovers from Mary Berry’s Sri Lankan Chicken Curry is simple, but there are a few key practices to keep the curry fresh and preserve its vibrant flavors. Proper storage can also extend the shelf life of the dish, allowing you to enjoy it again in the coming days.

1. Cool Down First: Before storing any leftovers, make sure to let the curry cool down to room temperature. Placing hot curry straight into the fridge can cause condensation inside the container, which can lead to a loss of texture and flavor. Allow the curry to sit at room temperature for about 30 minutes before transferring it to the fridge.

2. Airtight Containers: To ensure the curry stays fresh, use airtight containers for storage. This prevents the curry from absorbing odors from other foods in the fridge and keeps it sealed from any bacteria. Glass containers are ideal because they don’t retain odors and are easier to clean. However, plastic containers can also work if they have secure lids.

3. Refrigeration: Store your Sri Lankan chicken curry in the refrigerator for up to 3-4 days. This will keep it at a safe temperature, reducing the risk of bacteria growth. When reheating, be sure to bring the curry to a rolling boil or reheat it thoroughly to ensure it’s safe to eat.

4. Freezing Leftovers: If you have a large batch of curry or want to keep leftovers for a longer period, freezing is a great option. Divide the curry into single-serving portions and store them in freezer-safe containers or resealable plastic bags. This allows for easy reheating later on. Leftovers can be frozen for up to 2-3 months. When ready to eat, thaw the curry in the fridge overnight and reheat on the stovetop or in the microwave.

5. Avoid Storing with Rice: While it’s tempting to store your curry and rice together, it’s better to store them separately. Rice can become dry and lose texture when stored in the same container as the curry. Instead, keep the rice in a separate airtight container, and when reheating, simply serve the curry over fresh rice.

By following these storage practices, you can enjoy the comforting flavors of your Sri Lankan Chicken Curry for days to come without compromising on taste or texture.

What Goes Well With Sri Lankan Chicken Curry

Sri Lankan Chicken Curry is a flavorful, aromatic dish with a rich, spiced base that pairs beautifully with a variety of sides. The following accompaniments will complement the curry’s intensity and balance out the heat and creaminess.

1. Rice: A classic pairing, rice acts as the perfect vehicle for soaking up the curry sauce. Jasmine rice, basmati rice, or even plain white rice work wonderfully with this curry, as they offer a mild backdrop to the bold flavors. You can also try coconut rice, which would add an extra layer of flavor that enhances the curry’s coconut base.

2. Chapati or Roti: These flatbreads are another excellent choice to scoop up the curry. Soft, warm chapati or roti offers a chewy, slightly crispy texture that pairs beautifully with the rich, creamy curry sauce. The bread helps to balance the curry’s intensity and provides an additional textural element.

3. Dahl (Lentil Curry): A spiced lentil curry is a great complement to Sri Lankan Chicken Curry. The earthy, mildly spiced dahl adds a comforting element and a slight contrast to the richness of the chicken curry. The combination of protein-packed lentils with the tender chicken makes for a satisfying meal.

4. Sambal: For those who enjoy an extra kick, a refreshing sambal (a spicy Sri Lankan relish) is an ideal addition. Made from fresh vegetables, chilies, and sometimes fruits like mango or pineapple, sambal adds a tangy and spicy punch that cuts through the richness of the curry, providing balance and brightness.

5. Vegetables: A light vegetable side dish can help balance out the richness of the curry. A fresh cucumber salad or sautéed greens like spinach or kale provide a refreshing contrast. Roasted vegetables, such as carrots, bell peppers, or sweet potatoes, can also bring a bit of natural sweetness that pairs well with the spicy curry.

6. Pickles and Chutneys: Sri Lankan curries are often served with a variety of pickles and chutneys. A tangy mango chutney or a spicy lime pickle works wonderfully to cut through the creamy richness of the chicken curry. These sides add both flavor and texture, enhancing the overall dining experience.

With these side dishes, you can create a well-rounded meal that balances the bold flavors of the Sri Lankan Chicken Curry while offering complementary textures and tastes.

Conclusion

Mary Berry’s Sri Lankan Chicken Curry is an incredibly versatile dish, brimming with rich, bold flavors and a deliciously complex spice profile. Whether you stick to the classic recipe or experiment with different variations, this dish allows for endless customization. The beauty of the curry lies in its adaptability, allowing you to swap out ingredients based on your dietary needs or preferences, from meat variations to making it vegetarian-friendly.

When it comes to leftovers, the best practices for storing and reheating ensure that you can enjoy the curry long after the initial meal, without sacrificing taste or quality. Pairing the curry with rice, roti, or even a side of tangy sambal enhances the flavors and creates a harmonious meal that delights the senses.

Ultimately, Sri Lankan Chicken Curry is more than just a dish-it’s an experience, a comforting celebration of spices and flavors that transport you straight to the heart of Sri Lanka. Whether you’re making it for a family meal, a special occasion, or experimenting with new flavors in your kitchen, this curry is bound to impress.

FAQs

What Are The Key Ingredients In Mary Berry’s Sri Lankan Chicken Curry Recipe?

The key ingredients for Mary Berry’s Sri Lankan chicken curry include chicken thighs or breasts, onions, garlic, ginger, curry leaves, cinnamon, turmeric, coriander, cumin, garam masala, and coconut milk. These ingredients come together to create a rich, aromatic, and flavorful curry.

Can I Use Boneless Chicken For This Curry Recipe?

Yes, you can use boneless chicken for Mary Berry’s Sri Lankan chicken curry. Boneless chicken breasts or thighs will cook faster and result in a more tender texture, though using bone-in pieces will add more flavor to the dish.

How Do I Make The Curry Spicier If I Like More Heat?

To increase the heat in Mary Berry’s Sri Lankan chicken curry, you can add more fresh green chilies, or increase the amount of ground chili powder or cayenne pepper. Be sure to taste as you go to achieve the desired level of spice.

What Side Dishes Go Well With Mary Berry’s Sri Lankan Chicken Curry?

Mary Berry’s Sri Lankan chicken curry pairs wonderfully with steamed basmati rice, naan bread, or chapati. A cooling cucumber raita or a simple salad can also balance the heat of the curry.

Can I Make Mary Berry’s Sri Lankan Chicken Curry Ahead Of Time?

Yes, this curry actually tastes better the next day after the flavors have had time to meld together. You can prepare the curry in advance, store it in the fridge, and reheat it before serving. It will last for up to 2-3 days in the fridge.

Can I Use Coconut Cream Instead Of Coconut Milk In This Recipe?

Yes, you can substitute coconut cream for coconut milk if you prefer a richer, creamier texture. Just be aware that coconut cream is thicker, so you may need to adjust the consistency by adding a little water or chicken stock.

Is It Necessary To Use Curry Leaves In Mary Berry’s Sri Lankan Chicken Curry?

Curry leaves are an essential ingredient in Sri Lankan cooking and contribute a unique flavor to the dish. If you can’t find curry leaves, you can substitute them with a bay leaf or omit them, though the flavor will not be quite the same.

Can I Make Mary Berry’s Sri Lankan Chicken Curry Vegetarian?

Yes, you can easily make this dish vegetarian by substituting the chicken with vegetables such as cauliflower, potatoes, or chickpeas. You can also use tofu or tempeh for a protein-packed alternative.

What Is The Level Of Difficulty For Mary Berry’s Sri Lankan Chicken Curry Recipe?

Mary Berry’s Sri Lankan chicken curry is moderately easy to make, with a few steps that require attention to detail, such as properly browning the chicken and simmering the curry to develop its full flavor. The recipe is approachable for cooks with basic cooking skills.

How Long Does It Take To Make Mary Berry’s Sri Lankan Chicken Curry?

The preparation time for Mary Berry’s Sri Lankan chicken curry is about 15-20 minutes, and the cooking time is around 40-45 minutes, depending on the size of the chicken pieces. The total time should be about 1 hour.