Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut.

Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season.

When it comes to non-vegetarian curries, every part of South India has its own version of chicken curry-like Andhra-style, Chettinad, and so many more. The list of options is endless! Today, we're ...

With tender chicken, colourful veggies and infused with ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.

This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you ...

Chicken Spinach Curry is a delightful dish that brings together tender chicken, fresh spinach, and aromatic spices to create ...

Add chopped onion, green chillies (slit vertically) and curry leaves and continue frying till ... Add chicken and continue frying till the chicken gets slightly cooked. 7. Add basmati rice 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 ...

Carnivores can add 3cm-diced boned chicken thighs to the curry paste and zucchini in the first stage of this Kiwi version of a Thai-style curry.