A comforting curry with a sweet twist When dinner needs to be simple, cozy, and full of flavor, this creamy chicken curry ticks every box. Built on the comforting foundation of tender chicken simmered ...

Chicken 65 is an Indian-spiced fried chicken dish made with yogurt-marinated chicken thighs, curry leaves, and chiles.

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.

Crumble in the bouillon, stir and cover with a tight-fitting lid. Turn the heat down to low and cook until the chicken ...

But if you really, really insist on a takeaway instead, be sure to open it up and ‘Vadaszle’ it with our Pineapple & Turmeric ...

The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews, roasts and casseroles, thighs are best cooked on the bone ...

skin-on chicken thighs get seasoned with garam masala and pan-seared, then smothered in a creamy, slightly spicy red curry sauce before being served over rice with a wedge of lime. Get the Red ...

I prefer dark meat, so I used chicken thigh. But you could do a mix of white and dark. You can find curry leaves, which have a citrus flavor reminiscent of lemongrass, at any Indian grocery store.