Name: Mary Berry's Thai shiitake chicken bake recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves: 6
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 12 chicken thighs, skinless and boneless; 1 large onion, thinly sliced; 300g (10oz) shiitake mushrooms, sliced; 1-2 tbsp red Thai curry paste; 2 tbsp tamarind paste; 2 x 400ml coconut milk; 2tsp fish sauce; Juice and finely grated zest of 2 limes; 2tsp caster sugar; Salt and freshly ground black pepper; 2tbsp cornflour, slaked with a little coconut milk; Chopped fresh basil or coriander

By Mary Berry

published 2 October 2019

in Recipes

You can make Mary Berry's delicious Thai chicken and mushroom curry bake in advance, so it's perfect if you're cooking tomorrow's dinner the night before or for stress-free dinner parties.

Ingredients

1 tbsp sunflower oil
12 chicken thighs, skinless and boneless
1 large onion, thinly sliced
300g (10oz) shiitake mushrooms, sliced
1-2 tbsp red Thai curry paste
2 tbsp tamarind paste
2 x 400ml coconut milk
2tsp fish sauce
Juice and finely grated zest of 2 limes
2tsp caster sugar
Salt and freshly ground black pepper
2tbsp cornflour, slaked with a little coconut milk
Chopped fresh basil or coriander

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Method

Preheat the oven to 160ºC/Gas Mark 3.
Heat the oil in a large non-stick frying pan or casserole dish. Brown the chicken thighs over a high heat until brown. Set aside. Add the onion and mushrooms to the pan and fry for 2-3 minutes.
Add the Thai paste, tamarind paste, coconut milk, fish sauce, lime juice and zest, and sugar. Bring to the boil and boil for 2-3 minutes. Season well.
Add a little hot sauce to the slaked cornflour and tip into the pan with the sauce, stirring continuously while bringing it back to the boil. The sauce will thicken. Return the chicken thighs to the pan.
Cover the pan with a lid, transfer to the oven and bake for about 45 minutes or until the chicken is tender.
Sprinkle with the chopped basil or coriander, and serve hot.

Top Tip for making Mary Berry's Thai shiitake chicken bake

This dish can be made completely and then kept covered in the fridge for up to 48 hours before heating thoroughly and serving.

Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four.