A soul-warming stew with Indian-inspired depth Some of the best dishes are born from improvisation, and this curry proves ...

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.

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 ...

yogurt-marinated chicken, curry leaves, garlic, and green chilies. It’s bold and spicy with a crisp exterior thanks to a cornstarch coating and a quick dip in the fryer. Using several spices ...

Curry powders vary a lot in flavour ... Add the dark meat chicken pieces to the pot – drumsticks, thighs and lower back – nestling them among the potatoes so they are partially submerged ...

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 ...