4cm piece of ginger. Three tablespoons natural yoghurt. Two tablespoons tomato purée. Two tablespoons tikka masala paste. Eight skinless boneless chicken thighs ...

Chicken Curry for Sunday Supper. Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan. Share full article.

Prepare chicken: Heat oil in saucepan over medium-high heat. Stir in the mustard seeds and cook 1-2 minutes, until they sizzle. Now mix in the curry leaves and, after 1 minute, add onions and ...

Cook until chicken is browned on all sides (6-8 minutes). Add garlic and ginger and cook for 30 seconds, then add green onion, carrot, apricots and cauliflower florets. Sauté for 3-5 minutes ...

Chicken, as every Indian kitchen will agree, is the country's most reliable dinner party guest. From fiery chicken curry to crispy appetisers and soul-soothing biryanis, there is no shortage of ways ...

This saucy dish with fall-off-the-bone chicken gets its creaminess from coconut milk and bold flavors from a Madras curry powder, which you can make in about 10 minutes or buy.

The coconut milk broth is spicy, savory and rich, but not heavy, and based on the curry laksa found at hawker centers in Malaysia and Singapore. By Mia Leimkuhler Lara Lee’s chicken curry laksa ...

Tender chicken simmers in a creamy coconut milk sauce, spiced with red curry paste and rounded out with fish sauce, brown sugar, and lime for that signature Thai sweet-salty-sour balance.

Ingredients. 4 bone-in, skin-on chicken thighs; 2 tbsp vegetable oil, divided; 2 tsp salt; 2 tsp cracked black pepper; 1 tbsp all-purpose seasoning; 4 sprigs fresh thyme, leaves picked, divided ...