Chicken, bok choy, and creamy coconut milk turn the classic Chinese porridge into a hearty meal. Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work ...
Dust the chicken pieces in turmeric. Heat the oil in a large saucepan. Fry the cardamom, cinnamon and cloves to release their aromas. Add the butter and onion, and fry until translucent. Add the ...
Gently cook the onion in the oil until very soft, limp and pale golden. Stir in the garlic. 2. Skim off the cream on top of the coconut milk and stir into the onion and garlic, then add the spice mix.