Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up. Transfer to a serving plate, garnish with the spring onion and serve immediately.

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 ...

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.

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.

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.

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.

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 ...