Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces; Mango: 2 ripe but firm mangoes, peeled and diced (about 2 cups); Onion: 1 large yellow onion, finely chopped ...

Add mushrooms to skillet; cook over medium-high, stirring occasionally, until golden brown, 6 to 8 minutes. Add shallot; cook, stirring often, until softened, about 3 minutes.

Cremini mushrooms are simmered until tender and the sauce is creamy. If you have only white mushrooms on hand, they’ll work well, too. For a pop of color, stir ½ cup thawed frozen peas into the ...

Stir together mayonnaise and curry powder in a small bowl. Stir in lemon juice. Thin the sauce with 1 to 2 tablespoons water until just liquid enough to coat the back of the spoon.

1. Heat a large frying pan over medium heat. Add coconut and spices, then cook, stirring, for 1 to 2 minutes or until fragrant. Transfer the spice mixture to a small food processor.

Preparation 1. Season chicken with coconut sugar, salt and pepper. 2. Heat a nonstick skillet over medium-high heat. Lightly spray with oil, then add the chicken.

4cm piece of ginger. Three tablespoons natural yoghurt. Two tablespoons tomato purée. Two tablespoons tikka masala paste. Eight skinless boneless chicken thighs ...