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Mary Berry Malay Chicken And Rice Recipe
Saim Thour

Mary Berry Malay Chicken And Rice Recipe

Make Mary Berry Malay Chicken And Rice with tender chicken thighs, fragrant rice, coconut milk, and warming spices. An easy one-pot dinner recipe for the whole family.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Main Course
Cuisine: Malaysian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs skin on
  • 2 tbsp vegetable oil
  • 1 tbsp runny honey
  • 1 large onion sliced
  • 1 red pepper finely diced
  • 2 garlic cloves crushed
  • 1 tbsp fresh ginger grated
  • 1 tsp ground turmeric
  • 1 tsp mild curry powder
  • 1 tsp ground coriander
  • 1 tbsp lemongrass paste
  • 300 g basmati rice
  • 400 ml chicken stock
  • 200 ml coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 100 g frozen peas
  • Salt to taste
  • Black pepper to taste
  • Fresh coriander for garnish
  • Chopped peanuts for garnish
  • Lime wedges for serving
  • 4 fried eggs optional

Equipment

  • Large Ovenproof Casserole Dish
  • Sharp Knife
  • Chopping Board
  • Wooden Spoon
  • Measuring Jug
  • Frying Pan
  • Oven

Method
 

  1. Preheat the oven to 190°C (170°C fan).
  2. Season the chicken thighs with salt and black pepper.
  3. Heat the vegetable oil in a large ovenproof casserole dish.
  4. Brown the chicken on all sides for 5 minutes until golden.
  5. Remove the chicken and set aside.
  6. Add the onion, red pepper, garlic, and ginger to the casserole dish.
  7. Cook for 4–5 minutes until softened.
  8. Stir in the turmeric, curry powder, coriander, and lemongrass paste.
  9. Add the rice and stir well to coat it in the spices.
  10. Pour in the chicken stock, coconut milk, soy sauce, and lime juice.
  11. Stir in the frozen peas.
  12. Return the chicken to the casserole dish and drizzle with the honey.
  13. Cover tightly with a lid or foil.
  14. Bake for 40 minutes until the rice is tender and the chicken is fully cooked.
  15. Remove from the oven and let rest for 10 minutes.
  16. Fluff the rice with a fork.
  17. Garnish with fresh coriander, chopped peanuts, and lime wedges.
  18. Top with fried eggs if desired and serve hot.

Notes

Do not lift the lid while the rice is cooking.
Rinse the rice before cooking for the best fluffy texture.
Chicken thighs stay juicier than chicken breasts.
Add a splash of hot stock if the rice needs extra cooking time.
Allow the dish to rest for 10 minutes before serving.