Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder ... together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh ...

10. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through. 11. Garnish with coriander leaves, curry leaves and crushed coconut. Serve hot with a ...

A popular chicken curry, cooked in an authentic chettinad paste laced with ... cinnamon sticks and cloves. Serve with cooked rice or chapati. Grind the ingredients for the paste. Clean and cut the ...

Unlike thick, creamy Bengali chicken curry, Desi Murgir Jhol is light and ... prepared quickly and easily to pair with steamed rice or chapati. A slow-cooked blend of onions, garlic, ginger ...

Now add the chicken and cook ... Serve hot with chapati and cabbage. In a pan over medium heat drizzle oil and saute the onions. Add the tomatoes and curry powder and mix. Now add the beef cubes ...

This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot ...

Cut the chicken breasts into 1-inch pieces. Sprinkle with the salt, pepper, and curry powder. Cover and refrigerate for at least 1 hour or overnight. Heat the olive oil in a large skillet over ...

When the chicken pieces are ready, drain them on paper towels. Add the ginger and stir for about 30 seconds, then mix in the curry powder (and the cayenne or chilli flakes, if using). Stir almost ...

curry powder and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes. Season the chicken with ...