This creamy coconut chicken curry hails from Sri Lanka. The roasted curry powder gives a wonderful toasted aroma to the finished curry. For the curry powder, heat a wide heavy-based pan over a ...

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, but you still get the wonderful ...

It's a richly spiced dish with tender chicken and lots of vegetables. I serve this one with hot rice to catch all the sweet, ...

Tender chicken in a coconut milk gravy, adorned with spices. In a thick bottomed kadai heat oil. To this add ginger,cloves garlic, green chillies and onion. Sieve well till light brown and add to this ...

Place the coconut in a dish and cook uncovered, at high heat for 3 minutes (or dry roast in a pan. 2. Grind to a paste along with the green chillies. Add tamarind and coconut milk, cook covered for 5 ...

Bits of pineapple and flakes of coconut are folded in for a tropical twist. Sprinkled with crispy bacon bits and fresh ...

Now add the curry powder, black paper and turmeric powder and mix. Add the chicken drumsticks and thoroughly mix until all the flavours coat the chicken. Add salt, coconut milk, lime juice and ...

Make Spanish rice: In a medium saucepan over medium-high heat, combine rice, water and Chipotle Marinade. When the water begins to bubble gently, turn heat to low and cover saucepan. Cook rice 13 ...

Add the coconut milk, soy and honey ... Shape the rice into an oval mound and place the chicken katsu alongside. Pour over the curry sauce, add your garnish and enjoy! Gok’s top tip: To make ...