Serve this deliciously savory dish with nasi biryani or draped over steamed rice; either way, it’s a stunning meal.

6. Close the curry with a lid and cook for 10mts. 7. Open the lid stir well and add half of the coconut milk. Now let it cook in slow fire till the chicken is tender. When tender add the remaining ...

If you're cooking with half a kg of chicken, one tablespoon is perfect. Coconut milk is what makes this curry creamy and dreamy. Homemade coconut milk is your best bet for the richest flavour, but if ...

Indulge in the warmth of Vietnamese chicken curry, where chicken and vegetables simmer in a coconut milk sauce ... then add the marinated chicken and cook until firm. After stir-frying, the ...

Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Add the coconut milk and pour in a cup of water (approximately ...

Jamie’s in the kitchen with some dinner inspiration, showing us how to make his ‘Kerala roast chicken & curry sauce’ in an ...

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and ... Pour in coconut milk and coconut cream, and simmer until ...

This plant-based creamy roasted tomato tofu curry is full of plant protein and easy to make. Enjoy it with vegan naan or rice ...

A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk ... To make the sauce, heat ...