When life is busy, prepping ahead creates order out of chaos. These four dishes combine flavour, diversity and convenience in one neat package.

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 cooked chicken; toss and stir until chicken is coated with curry leaf mixture and is warmed through, about 1 minute. Transfer to a plate, and season with additional salt to taste.

Ingredients 1 (3- to 4-pound) whole chicken, skin removed, cut into 10 pieces; Salt and cracked black pepper to taste; 1 bunch scallions, chopped, divided ...

2 lbs chicken (bone-in, cut into pieces) 2 tbsp Jamaican curry powder (preferably hot) 1 tsp turmeric; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced ...

• 2 tablespoons flat leaf parsley, minced • 2/3 cup plain greek yogurt • 1/3-1/2 cup olive oil mayonnaise • 3 heaping tablespoons yellow curry powder ...

In the kitchen today, we welcome Korntheana Suom from Ming’s Asian Street Food making Chicken Curry Katsu With Rice. Ingredients: Curry Stew (Feeds Four): 260g carrots 290g red bliss potato 1… ...

Pat dry chicken wings with a paper towel. Toss chicken wings with salt on baking sheet until well coated. Let stand at room temperature for at least 30 minutes and up to 1 ½ hours.