Mary berry Curry Chicken Rice
I. Introduction
Mary Berry is a prominent figure in British cooking, known for her ability to inspire home cooks through her easy-to-follow yet elegant recipes. With more than 70 cookbooks, including popular titles like Mary Berry Cooks and Mary Berry’s Baking Bible, she has become a beloved figure in baking. Her role as a judge on the BBC’s The Great British Bake Off highlighted her commitment to mentoring aspiring chefs in the kitchen.
Mary’s Curry Chicken Rice showcases the essence of home-cooked comfort food, blending traditional flavors with her personal touch. It satisfies the taste buds while also providing nutritional benefits and can be easily modified for various dietary preferences, including vegan options.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry champions the use of high-quality ingredients, believing that they are fundamental to achieving great flavor. Her Curry Chicken Rice draws inspiration from classic British curry dishes, which evolved during the British colonial period, integrating spices from Indian cuisine into everyday cooking.
The origins of curry in British cooking trace back to the 18th century with the East India Company’s influence. It gradually became a staple in British households, evolving into different interpretations. Mary’s recipe honors this historical legacy while adding her personal flair, highlighting warmth and familiarity, making it a beloved dish for any occasion.
III. Notices on Ingredients & Equipment
Ingredients:
- 4 chicken thighs (bone-in, skin-on for flavor)
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder (preferably madras)
- 1 teaspoon ground cumin
- 1 can (400g) coconut milk
- 200ml chicken stock (homemade or a reputable brand like Knorr)
- 200g basmati rice
- 2 cups spinach (fresh or frozen)
- Salt and pepper to taste
- Fresh coriander for garnish
Kitchen Equipment:
- Large skillet or wok
- Wooden spoon
- Measuring cups and spoons
- Knife and chopping board
- Serving dishes
IV. Recipe Instruction
Prepare the Ingredients: Gather all the ingredients and chop the onion, garlic, and ginger.
Cook the Chicken: After this, In a large skillet, heat the vegetable oil over medium heat. Add the chicken thighs and cook until golden brown on both sides.
Sauté Aromatics: Remove the chicken and set aside. In the same skillet, add the chopped onion, cooking until translucent. Then, stir in the garlic and ginger, cooking for an additional minute.
