Mary Berry's 30-Minute Chicken Curry

The korma-style chicken curry achieves its speed without a pre-made paste, instead using a blend of medium curry powder, cumin, and crushed cardamom pods. A key step to developing flavor quickly is frying onions until golden brown, which adds to the color and taste of the final sauce. To keep the dish mild and family-friendly, it incorporates ground almonds, mango chutney for a touch of sweetness, and full-fat natural yoghurt for a creamy finish instead of heavy cream. Mary Berry's broader cooking philosophy centers on "simplicity, elegance, and accessibility," with a focus on making cooking fun rather than stressful. This approach is reflected in her numerous cookbooks with titles like "Mary Makes It Easy," "Quick Cooking," and "Stress-Free Kitchen," which aim to build confidence in home cooks. Her recipes are known for being thoroughly tested and reliable, making them a trusted resource for families. The "fragrant" chicken traybake offers a different flavor profile, inspired by Thai aromas. This one-pan meal features chicken marinated in a mix of spices including cumin, coriander, paprika, and turmeric, balanced with the sweetness of honey. The dish is built on a base of thickly sliced onions and crushed garlic, with lemon slices tucked around the chicken to infuse it with citrus notes as it roasts. With a career spanning over six decades, Mary Berry has authored more than 75 cookbooks, becoming a household name in the UK. After training at Le Cordon Bleu in Paris, she became the food editor of Housewife magazine in 1970 and a celebrated television personality, known for her reassuring and practical guidance. Her influence on British home cooking is profound, earning her the title of a "national treasure."