For the marinade, combine all the ingredients and mix through the chicken in an oven proof dish (in a single layer). Season ...

Preparation. Step 1. Coarsely chop 4 scallions and transfer to a medium pot. Add chicken, garlic, ginger, curry powder, 2½ tsp. salt, and 4 cups water.

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.

Add chicken pieces to Dutch oven, turning to coat with paste. Add coconut milk, 1/4 cup water, and sugar; stir well to combine. Bring mixture to a simmer over medium.

The recipe for this coconut curry chicken started from a Sunday night fridge clean-out. I had leftover chicken that I thought I was going to do one thing with but then a day or two passed and it ...

Season the chicken with salt and pepper. Set the Instant Pot to Sauté and add the vegetable oil. When the oil is hot, add the curry paste and sauté for 2 to 3 minutes. Add the chicken, coconut milk, ...

Kathryn said: “Quick chicken curry is an easy, one-pan recipe that’s ready in just 15 minutes. Beautiful and bursting with flavor, it’s perfect for a busy weeknight dinner!” How to make ...

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 ...