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 ...

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 ...

Strips of chicken breast are tossed with spiced ... Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until ...

Transfer the curry paste ... or until chicken is cooked through, peas are bright green and tender, and the sauce has thickened slightly. 4. Meanwhile, heat the cauliflower rice following packet ...

Traditionally hailing from Japan, the dish compromises of panko-coated chicken in a thick curry sauce and rice. Here's how we ...

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 ...

Looks don’t matter; take Hainanese curry rice as the perfect example ... while the latter ups the indulgence with a slab of chicken cutlet or pork chop. Albeit modest in size, the chicken cutlet is ...