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

Traditionally referred to as pacha manga curry, it is a combination of coconut, curry leaves, mustard seeds, raw ... chicken is cooked through. 11. Garnish with coriander leaves, curry leaves and ...

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 ...

And, when I left home, it was a familiar dish to order at inexpensive “rice ... chicken pieces are ready, drain them on paper towels. Add the ginger and stir for about 30 seconds, then mix in ...

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 ...

Love spicy food? Then you need to try this Hyderabadi red chicken curry! This dish is a wedding favourite and pairs perfectly with both roti and rice. Here's how to make it. In a bowl, mix chicken ...

This red chicken curry recipe is one of our weekly winners at home (cheating a little using a bought curry paste for total convenience). The first person home will put on the rice. By the time it ...

Finally add the chicken and cooked kumara, simmer for 5 mins then serve. Serve with a bowl of brown rice or rice noodles. And top curry with any or all of the following: fresh coriander ...

Each plate is served with fragrant white rice, cucumber slices, fried egg and bowl of aromatic chicken curry for RM13. The stall is operated by 48-year-old Ken Yap Wing Yau, who pivoted from a ...