This chicken curry is an extremely flavorful and aromatic dish that is made with rich Indian spices; tomato base gravy and an aromatic lotus stem stock that is made by boiling the lotus stem with ...

Chinese chicken curry is a delightful blend of tender chicken pieces, fresh vegetables, and aromatic spices cooked in a rich, ...

10. Add some water to it and bring it to the boil for about 2 minutes. 11. Transfer this curry to a pressure cooker. 12. Give it 4-5 whistles for the chicken to get soft. 13. Cook more if it is not ...

For the curry, cut the chicken breasts crossways into 3mm/1/8in ... cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.

Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible. Heat the oil in a large frying pan ...

He’s in the kitchen with his take on their classic chicken katsu curry. Place the chicken breasts ... egg and panko breadcrumbs into three separate bowls. Take each piece of chicken and coat ...

Our delicious chicken and potato curry uses no butter or oil for a much healthier twist on your favourite Friday night feed.