Chicken curry is the ultimate comfort food to warm yourself up after a long day, and it is incredibly easy to make with the right recipe.

Mary Berry’s one-pan spiced chicken curry is not only tasty but perfect for anyone who wishes to quickly make a homemade dinner without any fuss or spending ages cooking over a stove.

This recipe only takes roughly 10 to 15 minutes to prepare before placing it in the oven to slowly roast for 45 minutes.

It is a fantastic family meal that can be eaten by both children and adults as it is not spicy, and everything is cooked in one pan so you can save time on washing the dishes afterwards.

In her cookbook ‘Family Sunday Lunches; Mary wrote: “This curry is fragrant and not hot, just a wonderful combination of flavours. If it is heat that you like though, add more chili.”

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Instructions 

To begin, preheat the oven to 160C (140 for fan or gas mark 3).

Prepare the vegetables. Roughly chop up the onions, ginger, red peppers and red chilli.

Slice the chicken into strips, season with salt and pepper, and then heat in the oil in a large frying pan. Cook the chicken in two batches until golden, then put on a plate and set aside.

Add the chopped-up onions and peppers to the pan and cook for three to four minutes.

Place the garlic, chilli and ginger into a food processor and blitz to make a paste. You can crush it into a paste using a knife, garlic press or mortar and pestle.

Add the paste to the frying pan alongside the onions and peppers, then add the spices. Return the chicken to the pan and stir to coat in the spice mixture.

Add the remaining ingredients to the pan and season with salt and pepper. Bring to a boil, cover with a lid and place in the oven.

Cook the curry for 45 minutes or until tender.

Once ready take out the oven and your delicious yet easy-to-make curry is ready to serve.