If you love a recipe that’s big on flavour but wonderfully simple to make, this one is going to be a new favourite. Mary Berry’s Super Easy Mango Chicken is everything a weeknight supper should be — quick, creamy, gently spiced, and packed with that gorgeous sweet‑savory mango flavor that makes every bite feel special.
The sauce is silky and rich without being heavy, the chicken stays beautifully tender, and the whole dish comes together with just a handful of ingredients. It’s the kind of meal you can pop into the oven and trust to turn out perfectly every single time.
If you enjoy fuss‑free recipes that taste like you’ve spent far more time in the kitchen than you actually have, this one is pure gold.
- 1/2 pound boneless, skinless chicken thighs (I did not have boneless, skinless, so I used bone in, skin on. This just requires longer cook time.)
- salt and black pepper to taste
- 1 tsp medium curry powder
- 1 tsp paprika
- 1/2 tsp garam masala
- 1 TBS sunflower oil
- 1 onion, peeled and thinly sliced
- 3 1/2 ounces (100g) creme fraiche (I used sour cream as I did not have any creme fraiche)
- 1 tsp grated fresh gingerroot
- 1 TBS fresh lemon juice
- 2 TBS mango chutney
- 1/4 tsp ground turmeric
- chopped fresh parsley to serve (optional)
- Although the original recipe called for boneless, skinless chicken thighs, I only had bone in and skin on. I used them, no problem. I added 10 minutes to the cook time to make sure that the chicken was thoroughly cooked and the juices ran clear.
- I did not have any creme fraiche. Its not something which we see very often here. I used full fat sour cream in it's place. Full fat plain yogurt would also work well.
- I did not have any fresh gingerroot so I used powdered ginger. 1/2 tsp for this recipe in this size.
- I used Patek's Mango Chutney. It is nice and smooth and worked perfectly in the sauce.
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready a casserole dish large enough to hold your chicken in one layer. (If using a fan oven reduce the temperature to 350*F/180*C/ gas mark 4.)
- Season your chicken pieces generously with salt and black pepper. Sprinkle with 1/2 tsp each of the curry powder, paprika and garam masala. Rub it into the chicken. (I mixed the spices together ahead of time and then rubbed half of the mixed amount into the chicken along with some salt and black pepper.)
- Heat half of the oil in a skillet over high heat. Add the chicken pieces, top side down and brown for a few minutes. Flip over and brown the other side. Remove to the casserole dish. (It should only take 3 to 4 minutes per side to brown. Keep an eye on it so that it doesn't burn. It will smell very aromatic.)
- Add the remaining oil to the pan along with the onion. Pan fry over high heat for a few minutes, then reduce the heat to low, cover and cook for about 10 minutes until soft. (Don't let them brown if you can help it. This is also an excellent way to gather the chicken fond and juices which will have accumulated in the skillet.)
- While the onions are cooking, whisk together the creme fraiche, garlic, lemon juice, chutney, turmeric and the remaining spices. (I use a small wire whisk to do this.)
- Spoon the softened onion into the baking dish with the chicken. Pour the creme fraiche mixture evenly over everything. Cover tightly with aluminum foil. (I tilted the chicken in the dish to make sure that some of the onions and some of the sauce also got underneath the chicken.)
- Bake in the preheated oven for 24 to 30 minutes until the chicken is cooked through. (Boneless. Add 10 minutes for the bone in, skin on thighs.) When done the juices should run clear.
- Sprinkle with the parsley, if using, and serve. (I served with rice and green beans, which I steamed in my rice cooker over top of the rice as it was cooking.)
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
COUNTRY BAKED CHICKEN — Moist, Tender & Comforting as Can Be
This is one of those quietly perfect dishes — simple ingredients, old‑fashioned technique, and results that feel like a Sunday dinner hug. It starts with something wonderfully humble: a quick salt‑water brine that transforms ordinary chicken breasts into incredibly moist, tender pieces that stay juicy all the way through the bake . Once brined and patted dry, the chicken is nestled into melted butter and topped with a well‑seasoned herbed crumb — thyme, parsley, sage, pepper, and just enough salt to make everything sing . As it bakes, the chicken sits in a shallow bath of chicken stock and butter, keeping it succulent while the crumb turns beautifully crisp and golden on top . And then comes the part that makes this recipe unforgettable: those buttery pan juices are whisked into the most delicious country‑style gravy, perfect for spooning over mashed potatoes and that tender, flavorful chicken.
Mary Berry's Easy Mango Chicken
Tender juicy pieces of chicken with a lush, sweet and rich curry sauce. This smells amazing when it is cooking. It is every bit as delicious as it smells. Simple and easy to make as well.
Ingredients
- 1/2 pound boneless, skinless chicken thighs (I did not have boneless, skinless, so I used bone in, skin on. This just requires longer cook time.)
- salt and black pepper to taste
- 1 tsp medium curry powder
- 1 tsp paprika
- 1/2 tsp garam masala
- 1 TBS sunflower oil
- 1 onion, peeled and thinly sliced
- 3 1/2 ounces (100g) creme fraiche (I used sour cream as I did not have any creme fraiche)
- 1 tsp grated fresh gingerroot
- 1 TBS fresh lemon juice
- 2 TBS mango chutney
- 1/4 tsp ground turmeric
- chopped fresh parsley to serve (optional)
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready a casserole dish large enough to hold your chicken in one layer.
- Season your chicken pieces generously with salt and black pepper. Sprinkle with 1/2 tsp each of the curry powder, paprika and garam masala. Rub it into the chicken.
- Heat half of the oil in a skillet over high heat. Add the chicken pieces, top side down and brown for a few minutes. Flip over and brown the other side. Remove to the casserole dish.
- Add the remaining oil to the pan along with the onion. Pan fry over high heat for a few minutes, then reduce the heat to low, cover and cook for about 10 minutes until soft.
- While the onions are cooking, whisk together the creme fraiche, garlic, lemon juice, chutney, turmeric and the remaining spices.
- Spoon the softened onion into the baking dish with the chicken. Pour the creme fraiche mixture evenly over everything. Cover tightly with aluminum foil.
- Bake in the preheated oven for 24 to 30 minutes until the chicken is cooked through. (Boneless. Add 10 minutes for the bone in, skin on thighs.) When done the juices should run clear.
- Sprinkle with the parsley, if using, and serve.
Notes
Can be made ahead and assembled up to 12 hours ahead. Chill the covered dish and keep in the refrigerator for up to 12 hours. Cook to serve.
This recipe is NOT suitable for freezing.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
CRISPY REFRIED BEAN TACOS - Simple, Cheesy & Shockingly Delicious
Some recipes are diamonds and some are dust… and these little tacos are pure diamonds. Born from a determination to turn a soggy taco disaster into something wonderful, these Crispy Refried Bean Tacos are everything you want in a quick, comforting meal. The filling starts with refried beans perked up with smoked paprika, chili powder, cumin, lime juice, and chopped green chilies — a simple mix that becomes rich, warm, and beautifully spiced once it hits the pan.
Each tortilla gets a generous spoonful of this flavor-packed bean mixture, a snowfall of melty cheddar, and then is folded and fried until the outside is golden, crisp, and irresistibly crunchy . The cheese melts into long, glorious strings when you pull them apart — the kind of detail that makes you close your eyes for a moment of taco joy. I love to top them with my favorite toppings, shredded lettuce, chopped cherry tomatoes, spring onions, sour cream and some kalamata olives, all tucked inside that crispy shell for the perfect contrast of hot, cold, creamy, crunchy, spicy and fresh.
If you love quick, budget-friendly meals that deliver BIG comfort, these tacos are going to become a fast favorite.
THAI CHICKEN TACOS - Fresh, Zesty & Totally Scrumptious
Tacos with a delicious twist, these Thai Chicken Tacos are about to become a new favorite. They’re fresh, colorful, a little exotic, and absolutely bursting with flavor.
The magic starts with the chicken, which gets soaked in a vibrant lemongrass marinade—a mix of brown sugar, fish sauce, garlic, sesame oil, and herbs that gives every bite that unmistakable Thai brightness and depth . After a quick flash in the pan, the chicken turns beautifully caramelized on the outside while staying tender and juicy inside.
What really makes these tacos sing is the crunchy cucumber and carrot salad piled on top. Light, crisp, and refreshing, it adds the perfect contrast to the warm, savory chicken and brings gorgeous color to every tortilla. A sprinkle of roasted peanuts finishes everything with a lovely nutty crunch, and suddenly you’ve got a taco that’s bright, clean, healthy, and—dare I say—quite addictive!
These are quick, easy, and a little bit different… the kind of meal that makes an ordinary weeknight feel special.
CRISPY TWO POTATO TACOS - Cheesy, Spicy & Comforting in Every Bite
If you love Tex‑Mex flavors and you love potatoes, these tacos are about to become your new obsession. They’re one of those quietly brilliant recipes that take simple ingredients and turn them into something unbelievably delicious. These are my all time favorite taco!
The filling starts with both sweet and white potatoes, baked until tender and then mashed together into a warm, hearty base. Into that goes a gorgeous mix of softened onions, roasted garlic, cumin, oregano, coriander, smoked paprika, and a spoonful of chipotle in adobo for that smoky little kick that makes everything taste deeper and richer. A handful of cheddar and Jack cheese melts into the mixture, turning it creamy, savory, and wonderfully moreish.
Once the filling is tucked into soft tortillas, brushed with olive oil, and folded over, the magic happens: You pan‑grill them until they’re golden, crisp, and toasty on the outside, with a soft, cheesy, flavor‑packed center that’s pure comfort.
Serve them with salsa verde, sour cream, guacamole, shredded lettuce, chopped tomatoes, or whatever toppings you love most — every combination works because the base is just that good. These tacos are meatless, but so satisfying you won’t miss a thing. In fact, you may never go back to meat tacos again.
CRISPY SHREDDED CHICKEN TACOS - Cheesy, Crispy & Utterly Moreish
If you’ve got a bit of leftover chicken and a craving for something comforting, these Crispy Shredded Chicken Tacos are the perfect little treat. They’re quick, simple, and packed with flavor — the kind of meal that feels like a cross between a taco, a nacho, and a quesadilla, all wrapped up in one delicious bite.
The filling starts with tender shredded chicken tossed with smoked paprika, garlic and onion powder, chipotle chili, and tomato salsa for a warm, gently spiced flavor that’s never overpowering. Then comes the cheese — plenty of it — tucked inside each tortilla so it melts into a gorgeous, gooey layer as they bake.
The tortillas are brushed with a little olive oil and baked until they’re golden, crisp, and beautifully toasty, but never hard — just that perfect crunch that makes every bite satisfying. A quick flip halfway through ensures both sides crisp up evenly, and the result is a tray of tacos that smell so good you’ll want to dive in immediately.
And of course, the toppings make them shine: shredded lettuce, salsa, onions, sour cream, olives, lime wedges — whatever you love, pile it on. A little messy? Absolutely. But the best tacos always are. They’re easy, economical, and incredibly delicious — the kind of recipe you’ll come back to again and again whenever you want something fun and flavorful without a lot of fuss.
NAVAHO TACOS - Golden Fry Bread, Savory Ground Meat Filling, & All the Fixings
Some recipes don’t just call your name… they practically shout it. That’s exactly how these Navaho Tacos feel — the kind of dish that makes you want to run straight into the kitchen the moment you see them.
It all starts with the homemade Navaho Fry Bread, a simple dough of flour, yeast, baking powder, warm milk, and butter that fries up into puffy, golden, irresistibly soft rounds. Once you get the hang of rolling and turning the dough — a quarter turn with each roll for best results — they come out beautifully every time.
Then comes the hearty filling: ground meat (beef or turkey) simmered with onions, garlic, tomatoes, black beans, green chili, cumin, coriander, chili powder, oregano, and just a whisper of cinnamon for warmth and depth . It’s savory, gently spiced, and wonderfully satisfying — the kind of taco filling you’ll want to make again and again.
Pile that onto the warm fry bread and let everyone top their own with grated cheddar, shredded lettuce, chopped tomatoes, spring onions, black olives, and a dollop of sour cream . Every bite is a perfect mix of crisp, soft, creamy, fresh, and flavor-packed. Fun to make, easy to customize, and absolutely scrumptious!
And there you have it, five totally different, interesting and delicious taco recipes to explore and enjoy! I hope your taste-buds are tingling!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
When the weather turns chilly and you’re craving something warm, comforting, and easy to make, this Honeyed Tomato Soup with Cheddar and Onion Marmalade Panini is the perfect answer. The soup is rich, herby, and gently sweetened with honey — just enough to balance the acidity of the tomatoes without making it overly sweet . Made with good Italian tomatoes, herbs, and cream it is deliciously creamy and luxurious.
Paired with a melty cheddar and red onion marmalade panini, grilled until oozing and golden, this simple meal becomes something truly special — the kind of cozy, rib‑sticking comfort food that brightens even the rainiest day.
- 4 cups (2 390g tins) chopped Italian tomatoes with onions and garlic (about 4
- 2 ribs of celery, trimmed and chopped
- splash of white wine
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 2 TBS runny honey
- sea salt and freshly ground black pepper to taste
- 1 cup (240ml) of cream
- 1 cup (240ml) of whole milk
- 8 thin slices of a sturdily rustic white loaf (I used a French Boule, which I sliced into 1/2 inch thick slices)
- 4 generous tablespoons of onion marmalade
- 8 ounces (226g) of a good strong farmhouse cheddar, sliced
- softened butter for buttering
- If you cannot find a tinned tomato that has onion and garlic included you can use fresh onions and garlic. I would use a small onion and a fat clove of garlic. Simply chop finely and sauté without browning in a tiny bit of oil before proceeding with the recipe.
- Use a good quality tinned Italian tomato in tomato juice for the best flavor.
- If you don't have any white wine you can use a bit of white grape juice, water or stock in it's place.
- Runny honey is simply liquid honey, rather than creamed or solid honey. Use a good quality floral honey.
- Use whipping cream or double cream. Alternately you can use undiluted evaporated milk.
- I like to use a sour dough boule for the bread. You want a sturdy bread that can stand up to the pressing in the panini.
- If you cannot get onion marmalade then use a good quality chutney.
- I like Coastal Cheddar Cheese or another good British cheddar. In any case, do use a STRONG flavored cheddar. (Sharp cheddar.) I also use a white cheddar, not dyed.
- Place the tomatoes, celery, white wine, sage and rosemary into a saucepan. Bring to the boil. Immediately reduce the heat to a low simmer. (Do not allow to boil for a prolonged amount of time. Reduce the heat as soon as bubbles appear.)
- Stir in the honey and season to taste with some salt and black pepper. Simmer for about 15 minutes, until the celery is soft. (This is enough time to meld the flavors completely together.)
- Blitz until smooth with a stick blender if you have it, or very carefully in a regular blender. Alternately you can put it through a moulee. (A moulee is a type of food grinder/strainer. If you want a really smooth soup when using a blender or stick blender, push it through a fine sieve.)
- Return to the heat. Whisk in most of the cream, reserving a bit for a garnishing. Whisk in the milk. Heat through and keep warm while you make the sandwiches. (Don't allow to boil or it may curdle.)
- Make the sandwiches while the soup is cooking and keep warm in a low oven until the soup is finished. (This way everything can be pretty much finished cooking at the same time.)
- Heat your panini press.
- Lay out 4 slices of your bread. Spread 1 TBS of onion marmalade onto each. Top with a generous amount of cheddar, dividing it equally amongst the bread. Top with the other 4 slices of bread. (Don't be chintzy with the cheese.)
- Butter each sandwich lightly on each side and place into the Panini press.
- Grill until the cheese is meltingly scrummy and the panini have nice grill lines.
- Ladle the hot soup into 4 heated soup bowls. Drizzle a bit of the reserved cream on top and drag through it with a toothpick to make a lovely swirl. Serve immediately with the toasty panini.
- Read through the recipe thoroughly before beginning to help familiarize yourself with all of the ingredients, steps and equipment needed.
- Assemble all of your ingredients prior to beginning. This will not only help to prevent you from leaving something out, but things will move along much quicker.
- Use the best and freshest ingredients that you can afford to buy. A good quality tinned Italian tomato really does make a difference in taste.
- Use a mild pure honey, such as a clover or other floral honey. I use Nova Scotia honey, produced right here in the province which I live in.
- Use a good sturdy bread for the panini.
- Use a good quality, strong cheddar for the best flavor. You want one which will work well and stand up against the flavor of the marmalade without disappearing.
ROASTED TOMATO & RICE SOUP - Simple ingredients, big flavor, and that irresistible warmth that only a homemade soup can bring. It starts with fresh ripe tomatoes roasted under the grill/broiler until their skins blister and blacken, a step that concentrates their natural sweetness and gives the soup a rich, almost smoky depth. While the tomatoes roast, onions, celery, and grated carrot soften gently in butter with a splash of chicken stock, creating a fragrant base that builds beautiful flavor into every spoonful . Once the roasted tomatoes are added, everything simmers together until tender, then is blended silky smooth and strained for a perfectly velvety texture. While the tomatoes roast, onions, celery, and grated carrot soften gently in butter with a splash of chicken stock, creating a fragrant base that builds beautiful flavor into every spoonful . Once the roasted tomatoes are added, everything simmers together until tender, then is blended silky smooth and strained for a perfectly velvety texture
Honeyed Tomato Soup with Cheddar & Onion Marmalade Panini
A quick, easy and delicious bowl of soup with some tasty cheese panini to serve alongside. It's tomato soup and grilled cheese, but with a scrumptious twist!
Ingredients
- 4 cups (2 390g tins) chopped Italian tomatoes with onions and garlic (about 4
- 2 ribs of celery, trimmed and chopped
- splash of white wine
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 2 TBS runny honey
- sea salt and freshly ground black pepper to taste
- 1 cup (240ml) of cream
- 1 cup (240ml) of whole milk
- 8 thin slices of a sturdily rustic white loaf (I used a French Boule, which I sliced into 1/2 inch thick slices)
- 4 generous tablespoons of onion marmalade
- 8 ounces (226g) of a good strong farmhouse cheddar, sliced
- softened butter for buttering
Instructions
- Place the tomatoes, celery, white wine, sage and rosemary into a saucepan. Bring to the boil. Immediately reduce the heat to a low simmer.
- Stir in the honey and season to taste with some salt and black pepper. Simmer for about 15 minutes, until the celery is soft.
- Blitz until smooth with a stick blender if you have it, or very carefully in a regular blender. Alternately you can put it through a moulee.
- Return to the heat. Whisk in most of the cream, reserving a bit for a garnishing. Whisk in the milk. Heat through and keep warm while you make the sandwiches.
- Make the sandwiches while the soup is cooking and keep warm in a low oven until the soup is finished.
- Heat your panini press.
- Lay out 4 slices of your bread. Spread 1 TBS of onion marmalade onto each. Top with a generous amount of cheddar, dividing it equally amongst the bread. Top with the other 4 slices of bread.
- Butter each sandwich lightly on each side and place into the Panini press.
- Grill until the cheese is meltingly scrummy and the panini have nice grill lines.
- Ladle the hot soup into 4 heated soup bowls. Drizzle a bit of the reserved cream on top and drag through it with a toothpick to make a lovely swirl. Serve immediately with the toasty panini.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Social Icons