A soul-warming stew with Indian-inspired depth Some of the best dishes are born from improvisation, and this curry proves ...

By combining leftover rice, meat, and fresh vegetables with a touch of curry and soy sauce, you can transform simple ...

To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of ...

If the juices remain pink, the chicken needs to be cooked for longer. Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti. Using a whole chicken which you ...

6. Gently stir in the rice and cover the rice until rice is tender and almost dry. Cook for about 25 minutes. 7. Transfer the rice into a plate and put chicken kabsa curry on the top and sprinkle ...

Here's a masaledar chicken curry served with lemony coriander rice. Crackle the cumin seeds in oil, add the green chillies, the rice, coriander leaves, a sprinkle of salt and lime juice and toss well ...

Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.