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Mary Berry's Quick Chicken Curry

  • Writer: Bess Hawthorne
    Bess Hawthorne
  • Feb 22, 2024
  • 2 min read

Today's guest, Anna Ayling, has a unique perspective on hospitality through raising a family and her mission work in Japan and Wales. Join us as she discusses the British take on Indian food, the importance of utilizing the oven and freezer in your prep, and the 80/20 cleaning rule that will speed up getting ready for guests. You'll hear Anna's thoughts on laying out clear expectations for guests, inviting people into your everyday life, and how formality creates distance. Stay tuned to hear all about her perfect recipe organization system! We're so glad you're here!




Mary Berry's Quick Chicken Curry


Serve with:

Poppadoms, naan bread, chapati, or pooris

Pavlova or sorbet



The oven version that I sometimes used is below, and it also includes the stove top/hob version all on one page.



From Anna: If you can't get hold of poppadoms (or sometimes poppadums), then you could make naan bread

chapati

or pooris. I sometimes make the latter and received a recipe from a lovely chef we met on our honeymoon in Mauritius. I've typed this up and attached this. Also, https://www.bbcgoodfood.com/ is a great resource for recipes!





Recommended items:





UK items:

Food processor with integrated weighing scales, extendable table, and recipe box -









 
 
 

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