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.

A new one-pan dinner from Kay Chun that turns ground chicken and some pantry staples into a satisfying dinner.

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.

About Coconut Chicken Curry Recipe: A delicious blend of spices, chicken and coconut. This chicken recipe gives a southern style creamy chicken curry simmered in coconut milk and mild spices.

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

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 ...

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

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.