Make curry: Heat oil in a large skillet over medium heat. Add onions, jalapeño and garlic and cook until soft, 8 to 10 minutes. Add cumin, ginger and salt and cook until fragrant, 1 minute.

1 1/2-2 lbs boneless, skinless chicken (thighs, tenderloins, or breast), cut into bite size pieces; 1 tsp kosher salt; 1 tbsp yellow curry powder, plus more to taste ...

With potato, coconut milk, mango and, of course, chicken, The Pioneer Woman star’s dish is the aromatic, elegant, and quick meal you want when that curry hankering hits you.

Transfer chicken to a plate, reserving rendered fat in skillet; set aside. Add mushrooms to skillet; cook over medium-high, stirring occasionally, until golden brown, 6 to 8 minutes.

Add the chicken, garlic, ginger, serrano chile, and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes.

1 tbsp. corn, grapeseed or olive oil, 1 medium onion, sliced, 1/3 cup golden raisins (optional), salt and freshly ground pepper, 1-1/2 teaspoons yellow curry powder (or to taste), 4 skinless, boneless ...