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 ...

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 ...

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 ...

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 ...

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 ...

Japanese curry rice is characterized by a thick sauce and ... carrots and onion into easy-to-eat pieces. Thinly slice the chicken. 2. Fry the spices in a pot with butter to release their aroma.

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.

The nasi impit - pressed rice - is an Indonesian addition ... choose tender cuts to substitute for the chicken. For the Thai red curry paste, buy the Nam Jai brand, if it's available.