Good curry depends on a good curry paste ... paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook ...

During the Meiji era (1868 to1912), curry was brought to Japan by British naval officers, who adapted Indian curry to ... vegetable oil 1 pound chicken breasts or thighs, cut into 1-inch cubes ...

Chicken curry is a popular dish and a comforting food for many during the cosy winter season. Here, we bring you some delicious North Indian chicken curries that are absolutely perfect for this time ...

Mix curry paste (you can use your favourite paste - I use Pateks, and you can use any flavour), with the yoghurt or sour cream. Dip each chicken thigh into the mixture so that it is generously coated.

This creamy coconut chicken curry hails from Sri Lanka. The roasted curry powder gives a wonderful toasted aroma to the finished curry. For the curry powder, heat a wide heavy-based pan over a ...

high-impact curry, as everything is done in the slow cooker, with no paste-making or frying required. Trim off all the fat from the chicken and discard. Cut each thigh in half, then refrigerate ...