This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you ...

Ever faced a kitchen mishap with cooking chicken? No worries, everyone has those moments, and there's always a way to fix it.

Transfer the flattened chicken to a medium baking dish. 2. In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken ...

Our palates are eager for spring, but don't forget to give the refrigerator and pantry a good scrub. Then use up any stray ...

Add the chicken and toss to coat ... Transfer to a platter and serve with lime wedges. Make Ahead: The red curry coconut sauce can be made 3 days ahead.

Love spicy food? Then you need to try this Hyderabadi red chicken curry! This dish is a wedding favourite and pairs perfectly with both roti and rice. Here's how to make it. In a bowl, mix chicken ...

Making your own Thai red curry paste takes time ... so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.

Using several spices, such as Kashmiri chili, coriander, and cumin, the spice permeates through the tender chicken for a nuanced, delicious bite. The red onion, chiles, curry leaves, and lemon add ...

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 ...

Add the remaining coconut oil to the pan and brown the chicken for about 5 minutes. Add the leek and onion mixture back in, along with the curry paste, stir to coat and fry for a couple of minutes ...