Showing posts with label Mary Berry. Show all posts
Showing posts with label Mary Berry. Show all posts
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.
I had taken some bone in, skin on, chicken thighs out of the freezer to thaw for our supper and was looking for a different way to prepare them than the usual method. I did think of simply roasting them, but then came across this recipe for Super Easy Mango Chicken in Mary Berry's Cookbook entitled Mary's Foolproof Dinners.
I love Mary Berry and her recipes. I have never made one of her recipes that I didn't fall in love with or that didn't turn out. Eileen and I both enjoy Indian flavors and this recipe looked simple and easy to make and I had everything in the house that I needed to make it.
I am really enjoying introducing my daughter to some of these British dishes with Asian flavors. Curry is almost the number one dish in the U.K. and this is a lovely mild and slightly sweet version. Not too spicy, it has a bit of a fruity flavor from the use of a good Mango Chutney. It goes together quickly and easily as well. The sauce is rich and indulgent without being overly so. I did have to make a few adjustments due to the ingredients that I had on hand, but it all worked out perfectly. I have noted my changes below.
I think this is a quick, easy and simple chicken dish that everyone will love. Although I have sized it for two people, it can easily be doubled or tripled to serve more. We enjoyed it with some steamed rice and green beans and parotta bread on the side. It was a fabulous meal!
INGREDIENTS NEEDED
TO MAKE
MARY BERRY'S SUPER EASY MANGO CHICKEN
Some of the spices might be a bit out of the ordinary, but if you cook a lot of Indian food then you probably already have them in house. This is a very forgiving recipe I have to say.
- 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 garlic clove, finely grated
- 1 TBS fresh lemon juice
- 2 TBS mango chutney
- 1/4 tsp ground turmeric
- chopped fresh parsley to serve (optional)
NOTES ON INGREDIENTS
- 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.
HOW TO MAKE
MARY BERRY'S SUPER EASY MANGO CHICKEN
This is probably one of the easier chicken dishes to make. Prepare to fall in love with it's easy and with it's simple, yet delicious flavors!
- 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.)
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
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.
Store any leftovers in the refrigerator in a covered container.
FREQUENTLY ASKED QUESTIONS
CAN I USE BONE IN, SKIN ON CHICKEN?
Yes, absolutely. I did. Just bear in mind that it will take slightly longer for bone in, skin on chicken to cook than it will for boneless, skinless chicken.
CAN THIS RECIPE BE DOUBLED?
Yes. The original recipe was actually for twice the amount. Simply double the amounts of ingredients. Cook times will remain the same.
CAN THIS RECIPE BE MADE AHEAD OF TIME?
Yes, you can do everything up to the point of actually baking it in the oven ahead of time. Simply Assemble it to that point and then store it, covered, in the refrigerator for up to 12 hours. Cook to serve, ensuring that the dish is completely heated through and the chicken reaches an internal temperature of 165*F/74*C. Do not prepare it any more than 12 hours ahead of time.
CAN THIS CHICKEN DISH BE FROZEN?
No, it is not recommended that you freeze this chicken dish due to the creme fraiche. There is a high risk of the sauce curdling or splitting if you freeze it.
WHAT CAN I SERVE WITH THIS DISH?
I suggest serving it with some steamed rice and a vegetable on the side. Perfection. If you wanted to you could add some Naan bread to help mop up all of that delicious sauce.
OTHER SIMPLE CHICKEN
RECIPES FOR YOU TO ENJOY
Chicken is one of the few almost affordable proteins that we can enjoy in our house these days, although even that is not inexpensive any more. Here are a few other simple recipes that you can use it in and hopefully will enjoy!
GRILLED BBQ CHICKEN — Tender, Juicy & Perfectly Sauced
There’s nothing quite like the smell of chicken sizzling away on the grill, and this recipe gives you everything you love about classic BBQ chicken — beautifully caramelized skin, smoky flavor, and meat that stays tender and juicy all the way through. What makes this recipe shine is the method — slow, steady, and wonderfully foolproof. The chicken is rubbed with a little oil and plenty of salt, then seared over high heat before being moved to a cooler part of the grill to cook gently and evenly. This simple technique keeps the outside from burning while the inside cooks to perfection, giving you that gorgeous golden skin without any of the stress. Only when the chicken is nearly done do you brush on the BBQ sauce, letting it glaze and cling without scorching — the secret to that sticky, finger‑licking finish everyone loves.
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.
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Yield: Two servings
Mary Berry's Easy Mango Chicken
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
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 garlic clove, finely grated
- 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.
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There’s something wonderfully soothing about a bowl of homemade rice pudding. It’s simple, creamy, gently sweet, and filled with the kind of old‑fashioned comfort that instantly takes you back to childhood. This classic version is made with just a handful of pantry staples, yet it delivers the most luxurious, velvety texture — the kind that makes you close your eyes on the first spoonful.
Budget friendly, low fuss, and perfect for anytime you are wanting a cozy, nostalgic homemade dessert that is meant to bring some old-fashioned comfort to the table. Simple deliciousness.
This recipe has been adapted from a recipe in Mary Berry's book, Mary Berry Everyday, so you just know it is perfect even before you begin. Classic Rice Pudding. Baked long and slow in the oven. This is a comforting dessert that you either loathe . . . or love. We are from the love camp in this house.
Perfectly baked rice pudding . . . with creamy, milky, sweet rice beneath a scrummy golden buttery crust. I mean, what's not to love about that? In my opinion there is no better dessert on earth than this classic pudding.
Today, as I dig my spoon into it's sweet and creamy mass . . . I fall in love with rice pudding all over again. It is the same each time. The rice is perfectly tender . . . not floating in the liquid in separate grains . . . and not mushy and swollen into a stodgy mass.
It has a wonderfully creamy texture which is comforting and delicious. Not too sweet. I can feel perfectly justified in adorning my bowl with a spoonful of sweet jam. Soothing. Pleasing. This is a tiny taste of heaven on earth.
INGREDIENTS REQUIRED
TO MAKE
CLASSIC RICE PUDDING
Not a lot really. Simple ingredients put together in the creamiest, most delicious way. Only four basic simple ingredients.
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
I used softened salted butter to grease my dish. Grease it very well to minimize cleanup at the end.
Pudding rice is a short grained rice. Arborio rice is what I use as pudding rice is not available here. You could also use sushi rice. Do not be tempted to use long grain, Jasmine or basmati rice. It will not release it's starch correctly and you will not have a good result. It may even stay hard.
You can use semi-skim milk if you wish but full-fat milk will give you a nicer, creamier result. It also just tastes better, richer.
I used Kirkland organic granulated sugar. In the U.K. use caster sugar as it will melt into the milk easier. Make sure it is completely dissolved in the warm milk.
Freshly grated nutmeg adds a lovely touch.
HOW TO MAKE CLASSIC RICE PUDDING
Follow these steps for the best pudding!
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside. (A shallow wide based dish will give you a nice large surface and allow for a much better result and even cooking of the rice.)
- Preheat the oven to 320*F/160*C/gas mark 3. (A low temperature allows for the creamiest result. Do not be in a rush.)
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar. (Whisking the sugar into the hot milk until it dissolves helps to distribute it evenly throughout the dish.)
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine. (Make sure it is evenly combined so that you don't have clumps of rice.)
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg. (You can totally leave the nutmeg off if it is something which you don't enjoy.)
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender. (Note that it will thicken even more as it cools.)
- Serve hot. (You can also serve it cold, but we love it hot with a dollop of syrup or jam on top.)
HINTS AND TIPS FOR RICE PUDDING SUCCESS
- Read through the recipe thoroughly before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything before you begin to help avoid leaving anything out by mistake.
- Use full-fat milk for the best results and the richest flavor. In a recipe where there are very few ingredients, small things like this really matter.
- Use short grained rice such as pudding rice or arborio rice. Long grained rice will not give you the right result.
- Do not be in a rush. The long slow cook is a part of this classic dessert's charm and helps to develop it's unique flavor and texture.
FREQUENTLY ASKED QUESTIONS
WHY IS MY PUDDING NOT THICK ENOUGH?
Chances are you have not left it to cook long enough for it to thicken. Oven temperatures do vary which can affect the time required. Times given are merely a guideline. Rice pudding needs the full 2 hours (sometimes longer depending on your oven) for the rice to absorb the milk and release enough starch to thicken properly. It also thickens as it cools, so wait 10 minutes after taking it out of the oven before judging. If it’s still genuinely too thin, return it to the oven for another 20 minutes.
MUST I COOK IT IN THE OVEN?
Not at all. If you don't have an oven or you don't want to spend two hours waiting you can cook this in a saucepan on top of the stove. The stovetop method takes 30 to 40 minutes of gentle simmering, over medium low heat, with regular stirring. A slow cooker also works well. (3-4 hours on low with minimal effort.) You won’t get the traditional caramelized skin on top with either method, but it will still taste very good.
DO I NEED TO USE SHORT GRAINED RICE?
Yes, you must use short grained rice for this, either rice labeled as "pudding rice," or arborio rice. Longer grained rice does not break down properly or release starch in the same way and will not give you a proper finish.
WHAT CAUSES THE SKIN ON TOP?
The skin forms naturally during oven baking as the top layer of milk proteins caramelize. For the best skin, use a wide, shallow dish (more surface area), don’t stir during the final cooking period, and make sure your oven is properly preheated. Stovetop and slow cooker methods will not produce a skin.CAN I ADD RAISINS TO THIS?
By all means. I love raisins or sultanas in my rice pudding. Feel free to add 1/3 cup (50g) of these to your pudding at the very beginning. They will plump up nicely as the pudding cooks.
HOW DO I STORE ANY LEFTOVERS?
Scrape your pudding into an airtight refrigerator container and place into the refrigerator. It will keep for up to 3 days and is lovely eaten cold.
CAN I FREEZE THIS?
Rice pudding freezes well for up to 3 months. Defrost overnight in the fridge before reheating. The texture may be slightly different after freezing but it will still taste good. To reheat add a splash of milk and reheat gently either in a saucepan over medium-low on the stove or in the microwave on short bursts of heat. Stir frequently.
A FEW OTHER RICE PUDDINGS YOU MAY ENJOY
I have never met a rice pudding that I did not enjoy eating. Here are a few other recipes I have shared on here.
HAWAIIAN RICE PUDDING - This pudding is composed mainly of store cupboard ingredients, in the way of a pouch of pre-cooked rice, and a few other bits and bobs. This is called Hawaiian because of the use of coconut milk and crushed pineapple. I can promise you that it is very quick and easy to make and it is delicious! Rich and creamy, having a mild coconut flavor, with lots of bits of pineapple stirred throughout.
ELIZABETH'S CREAMY RICE PUDDING - I got this recipe from my late mother-in-law Elizabeth about forty eight years ago now. Not traditional in that it starts off with cooked rice, this is rich and creamy and delicious. Sweet and studded with raisins, this has been a long-time family favorite.
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Yield: Serves 4 to 6 people
Classic Rice Pudding
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
Served with a bit of cream or a drizzle of syrup or dollop of jam, this is perfectly delicious.
Ingredients
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
Instructions
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside.
- Preheat the oven to 320*F/160*C/gas mark 3.
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar.
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine.
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg.
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender.
- Serve hot.
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.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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