This creamy chicken congee gets a boost of aromatic flavor thanks to garlic, ginger, and turmeric. Bone-in chicken flavors ...

When it comes to non-vegetarian curries, every part of South India has its own version of chicken curry-like Andhra-style, ...

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...

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 ...

Cover with the lid again and continue to simmer for about 10 more minutes, or until the chicken pieces are cooked. Drizzle the coconut milk into the skillet, tilting and swirling the pan so the ...

combine chicken stock, coconut milk, lime juice, ginger and shallots. Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly ...

Using coconut milk in both the dressing and the marinade makes for succulent chicken that’s ready in just 40 minutes.

Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes.

There's a fusion of flavors in this Hawaiian-style curry. The mix of butter, garlic, onions, fresh ginger, and curry powder ...