Combine the curry leaves, mustard seeds, cumin seeds, fenugreek seeds, peppercorns, cloves and cardamom pods in a skillet over medium heat and cook, stirring, until fragrant, 1 1/2 to 2 minutes.

A Rich, Aromatic, and Unforgettable Indian Delight! Hey there, Jason Griffith here! When you’re looking for a meal that’s ...

1. Marinate Chicken Properly. For any chicken curry to shine, marinating the chicken is key. Without it, the curry just won't hit the same. For the South Indian Coconut Chicken Curry, start by placing ...

Slow cooker season is in full force, and this everyday chicken curry belongs in your recipe book. It’s from Arsy Vartanian’s “ The Ultimate Paleo Cookbook: 900 Grain- and Gluten-Free Recipes ...

Prepare chicken: Heat oil in saucepan over medium-high heat. Stir in the mustard seeds and cook 1-2 minutes, until they sizzle. Now mix in the curry leaves and, after 1 minute, add onions and ...

Tomato, bacon and corn salad: Bacon, corn and tomatoes are a classic summer combination that Christian Reynoso amps up with ...

Chicken 65 is a popular South Indian chicken dish made with deep-fried, yogurt-marinated chicken, curry leaves, garlic, and green chilies. It’s bold and spicy with a crisp exterior thanks to a ...

Chicken vindaloo, one of the spiciest curries served at Indian restaurants in the west, is a perfect wake-up for any palate sleepy from the season’s butter and sugar.

Preparation. Step 1. Coarsely chop 4 scallions and transfer to a medium pot. Add chicken, garlic, ginger, curry powder, 2½ tsp. salt, and 4 cups water.