salt and continue frying in slow flame till tomato get mashed well. 6. Add chicken and continue frying till the chicken gets slightly cooked. 7. Add basmati rice and continue frying for 2 minutes. 8.

9 Add the chicken stock and stir to incorporate the curry powder into the stock. 10Bring to a boil, turn the heat down and add the coconut milk just before boiling. 11 Continue heating and ...

This flavoursome chicken curry ... ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes. Add the boiling water, tomato purée ...

Serve this deliciously savory dish with nasi biryani or draped over steamed rice; either way, it’s a stunning meal.

Add the curry paste, garam masala, cinnamon, star anise and tomato puree. Then pour in the coconut milk, stock and potatoes ... At this point add the chicken and cook for a further 15 minutes ...

and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Cut the chicken into strips ...

Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut milk, tomato puree, tabasco and honey and cook for another 5 minutes. Reduce the heat, cover and simmer for at least 1 ...