Mary Berry's 30-Minute Chicken Curry
Mary Berry's quick chicken curry is a family-friendly comfort meal that takes less than 30 minutes to make—mild, creamy, and easy to prepare. Her chicken traybake recipe is also trending as a fragrant, single-pan meal perfect for busy weekends.
Dame Mary Berry's reputation for reliable, unpretentious cooking stems from a career spanning over six decades. After training at Le Cordon Bleu in Paris, she published her first of more than 75 cookbooks in 1970 and became a household name in the UK long before her role as a judge on *The Great British Bake Off*. The British love for curry dates back to the 18th century, with recipes appearing in print as early as 1747. These Anglo-Indian dishes were adapted from Indian cuisine, and the versions that became popular in the UK, such as the mild and creamy Korma, often bear little resemblance to their original counterparts. Mary Berry's take on chicken curry, often a Korma-style using ingredients like coconut milk, ground almonds, and gentle spices, fits perfectly within this tradition of milder, family-focused British curries. It provides a comforting, accessible version of a dish that has become a national favorite. The "traybake," on the other hand, is a quintessential British term for a bake that is cooked in a flat, shallow tin and served in slices. These can be either sweet, like brownies and flapjacks, or savory, and are prized for their simplicity and ease of serving a crowd. This makes them ideal for bake sales, parties, and easy family meals.
