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

4. Add ginger garlic paste and tomato puree and cook well. Now add red chilli powder, Chettinad masala powder, required water and cook well. 5. Add chicken and cook till tender. 6. Serve hot garnished ...

Go in with garlic ginger paste, add the curry leaves, capsicum and tomato purée ... in with the Tamarind sauce and tomato paste. Add the chicken cubes or salt to taste, then add the sugar.

Mix and add the chicken pieces. Saute till they start to color a bit. 3. Now add the turmeric and salt. Toss and add water. 4. Add the green chilli and curry leaves. Let the curry simmer. 5. Add the ...

If you're a fan of exploring unique flavors in the world of plant-based cooking, then you’ll want to know about Laetiporus, ...

When cooked, brush both sides with clarified butter. Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve.

If you're craving a hearty and flavorful one-plate meal, my Japanese Mushroom Curry is ... try adding chicken to make my Japanese Chicken Curry, or for something more tender and rich, slow cook ...

James gives the traditional chicken and mushroom pie a special twist with ... Use any pastry trimmings to make leaves to decorate the top of the pie. Bake for 25 minutes, or until the pastry ...

Strips of filleted chicken breasts, a handful of trimmed green beans, sliced button mushrooms, coconut cream and store-cupboard spices combine for a quick curry fix. There’s almost invariably a ...