If you are looking for a simple, delicious, and satisfying meal, you can’t go wrong with Mary Berry’s chicken Malay rice recipe. This dish is inspired by Malaysian cuisine and features tender chicken pieces, fragrant rice, and a spicy coconut sauce. It’s easy to make and perfect for a weeknight dinner or a special occasion.
In this article, I will show you how to make Mary Berry’s chicken Malay rice recipe in a few simple steps. You will also learn some tips and tricks to make this dish even better.
Let’s get started!
What is Mary Berry Chicken Malay Rice?
Mary Berry chicken Malay rice is a one-pan dish that combines chicken, rice, and a creamy coconut sauce with spices. It is inspired by the Malaysian cuisine and has a mild curry flavor. Mary Berry is a famous British cook and author who created this recipe for her TV show.
Why I Love this Recipe
- It’s easy to make with simple ingredients and one pan.
- It’s full of flavor, texture, and aroma from the spices and coconut milk.
- It’s satisfying and comforting, perfect for a cold day or a cozy night in.
- It’s versatile and adaptable, you can add your favorite vegetables or adjust the spiciness to your liking.
Mary Berry Chicken Malay Rice Recipe Ingredients
To make this recipe, you will need the following ingredients:
- 4 chicken breasts, skinless and boneless
- Salt and black pepper, to taste
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/4 teaspoon of chili powder
- 400 ml of chicken stock
- 200 ml of coconut milk
- 2 tablespoons of cornflour
- 2 tablespoons of water
- 300 g of basmati rice
- A handful of fresh coriander leaves chopped
Method to Make Mary Berry Chicken Malay Rice
Follow these instructions to make this recipe:
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat the oil in a large ovenproof frying pan over high heat and brown the chicken for about 10 minutes, turning occasionally. Transfer the chicken to a plate and set aside.
- In the same pan, reduce the heat to medium and cook the onion and garlic for about 15 minutes, stirring occasionally, until soft and golden.
- Add the turmeric, cumin, coriander, and chili powder and cook for another minute, stirring well.
- Pour in the chicken stock and coconut milk and bring to a boil.
- In a small bowl, whisk together the cornflour and water until smooth. Stir into the sauce and simmer for about 5 minutes, until slightly thickened.
- Return the chicken to the pan and mix well with the sauce. Cover the pan with a lid or foil and bake in the oven for 25 minutes, or until the chicken is cooked through.
- Meanwhile, rinse the rice under cold water and drain well. Cook in a large pot of boiling water for about 12 minutes, or according to the package instructions, until fluffy and tender. Drain well.
- Fluff the rice with a fork and stir in the chopped coriander leaves.
- Serve the chicken Malay rice hot, garnished with more coriander leaves if desired.
What to Serve with Mary Berry Chicken Malay Rice
- Serve it hot with some salad or bread on the side for a complete meal.
- Add some yogurt or lime wedges for some freshness and acidity.
- Enjoy it with a glass of white wine or a cold beer for a refreshing drink.
Pro Tips to Make Mary Berry Chicken Malay Rice
Here are some tips and tricks to make this recipe even better:
- Choose Your Chicken: Opt for chicken thighs over chicken breasts. They infuse the dish with richer flavors and guarantee juiciness.
- Spice It Up or Down: Tailor the heat to your taste. For a kick, add more chili powder or swap it with fresh red chilies.
- Veggie Variations: Brighten up the dish and boost its nutritional value by tossing in vibrant veggies like carrots, peas, or broccoli.
- Pick Your Rice: For an aromatic twist, trade basmati for jasmine rice. The result? A stickier, more fragrant base.
- Storage Solutions: Keep any extra Chicken Malay Rice fresh. Freeze it in a sealed container for up to 3 months and enjoy it anytime.
How do I Store Mary Berry Chicken Malay Rice?
You can store the leftover Mary Berry chicken Malay rice in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before storing it. You can also freeze it in an airtight container for up to 3 months. Label and date the container before freezing it.
How do I Reheat Mary Berry Chicken Malay Rice?
Savoring Mary Berry’s Chicken Malay Rice the next day? Here’s how to bring it back to life:
Microwave Method:
- Shift the rice to a microwave-safe dish. Cover with a lid or cling film. Zap for 2 to 3 minutes, stirring midway, until thoroughly heated.
Stovetop Strategy:
Pour the rice into a saucepan. If it’s looking dry, add a splash of water. Warm over medium-low heat, stirring now and then, until it’s ready to serve.
FAQs
What is the difference between Malay rice and nasi goreng?
Malay rice, originating from Malaysia, boasts a unique mild curry aroma, largely imparted by spices combined with coconut milk. On the other hand, Nasi goreng, an Indonesian culinary gem, offers a savory and spicy profile due to its soy sauce and chili paste constituents.
Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! Chicken thighs are an excellent choice. Rich in flavor and fat, thighs ensure a juicy and succulent outcome post-baking. However, monitor the baking duration, as the size of the chicken thighs could require time adjustments.
- Related: Mary Berry Coronation Chicken
How can I make this recipe vegetarian or vegan?
You can make this recipe vegetarian or vegan by replacing the chicken with tofu, tempeh, or seitan. You can also use vegetable stock instead of chicken stock, and coconut cream instead of coconut milk. Make sure to season the tofu, tempeh, or seitan well with salt, pepper, and spices before browning them.
- Related: Hairy Bikers Sweet and Sour Chicken
How can I store and reheat the leftover chicken Malay rice?
Preserve the leftover chicken Malay rice in a sealed container and refrigerate for up to 3 days. For longer storage, freeze for up to 3 months. When you’re ready to indulge again, microwave for 2-3 minutes, stirring at the halfway mark, or simmer in a saucepan over medium-low heat. If the consistency thickens, a splash of water will restore its creamy texture.
Final Words
Mary Berry’s chicken Malay rice recipe is a delicious and easy dish that you can make in less than an hour. It’s full of flavor, texture, and aroma, and will satisfy your taste buds. Try it today and enjoy!