Mary berry’s one-pot chicken satay curry is easy to make in only 20 minutes

It can be difficult to decide what to make during the week, but you can treat yourself to a delicious meal that does not take much time to cook. Mary Berry chicken satay-inspired curry is

incredibly tasty and perfect for anyone who wants to make quick homemade dinner as it can be cooked in only 20 minutes. In her cookbook ‘Make it Easy,’ Mary wrote: “Satay chicken is a

classic Indonesian dish and is often served as skewers of chicken with a peanut dipping sauce on the side. “Here we have incorporated the flavours into a curry. If you are unable to buy mini

fillets, buy two fillets and cut each into three long pieces.” This is a great recipe for both adults and children as everything is cooked in one pan to help save even more time on the

washing up. METHOD:  Measure out the coriander, cumin and curry powder and place them in a medium bowl. Mix together and spoon out half the spices into a separate smaller bowl, then set

aside for now.   Add the chicken fillets to the mixing bowl along with one teaspoon of sweet chilli sauce. Season with salt and pepper and toss in the bowl to coat. Heat two tablespoons of

sunflower oil in a large frying pan on a high heat. Add the chicken and brown until completely golden but still raw on the inside. Then, remove from the pan and set aside for now. Wipe the

pan off any burnt residue, then add the remaining oil, add the chopped onion to the pan and cook on a high heat for five minutes. Stir in the chopped garlic, ginger and the spices in the

small bowl. Cook for 10 seconds. Add all the remaining ingredients, including the remaining sweet chilli sauce, and stir until you have a smooth curry sauce, then bring to a boil. Return the

chicken to the pan and cover with a lid, then reduce the heat to a simmer. Leave to cook for eight minutes or until the chicken is fully cooked through. Add a little more water if the sauce

is too thick. Your delicious chicken satay curry is now ready to eat. Mary Berry highly recommends garnishing with coriander leaves and serving “piping hot” with rice.