Reserve the chicken, covered, in a warm place until ready to serve. To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander.

Discard the lime leaves. To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry. The chicken can be swapped for thin strips of frying steak or ...

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 ...

A quick, affordable alternative to Chinese takeaway curry - Amy Sheppard This is so quick to cook and it tastes exactly like ...

about 15-20 minutes depending on the size of the chicken. Taste and correct the seasoning. Serve with rice and lots of fresh coriander leaves. First joint the chicken into eight pieces.

It's a winner winner chicken dinner, but done differently, and with rice you'll want to cook this way every time.

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

Ghee rice with either chicken or beef is a popular combination and is as comforting as fish curry meals. The quaintness of the house drew architect and amateur chef Mazan Hamza to it; he decided ...

This crowd favourite is easier than you might think to make at home. On the table in under an hour, we’ve balanced the rich ...