Mary Berry's 30-Minute Chicken Curry
Mary Berry's quick chicken curry is trending for being family-friendly and taking under 30 minutes from start to finish. The dish is described as mild, making it suitable for all ages and perfect for a comforting weekend meal that doesn't require hours in the kitchen.
The recipe's korma-style approach places it within a long history of Anglo-Indian cuisine. Curry became popular in the United Kingdom through members of the East India Company returning from India in the 18th century. The first curry recipe in England was published in 1747 by Hannah Glasse, titled 'How to make currey the India way'. This particular dish utilizes a mild curry powder and ground almonds to create a creamy, gentle flavor reminiscent of a korma. To achieve a lighter, fresher taste, Mary Berry's recipe substitutes the traditional cream with full-fat natural yoghurt. A touch of mango chutney is also included to add a hint of sweetness. The use of accessible ingredients like sunflower oil, onions, garlic, and chicken breasts is a hallmark of Mary Berry's cooking philosophy. She has built a reputation on creating crowd-pleasing and family-friendly meals that are straightforward for home cooks to prepare. This 30-minute curry is a prime example of her focus on quick and easy midweek dinners. While this recipe is a simplified version for a quick meal, the concept of curry in Britain has evolved significantly. The first curry house in London was opened in 1810 by Sake Dean Mahomed. By the 1970s, a large number of Indian restaurants in the UK were run by people of Bangladeshi origin. This has led to the development of unique British-Asian dishes, such as chicken tikka masala, which is sometimes referred to as a "true British national dish".
