1 cup chicken curry with 3/4 cup rice and 3/4 cup vegetables: 511 calories, 14g fat (6g saturated fat), 94mg cholesterol, ...

To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but ...

Molly McArdle has written and edited stories about culture, place, and technology for more than 15 years. Her writing has appeared in Food & Wine, Travel + Leisure, GQ, Esquire, Oxford American ...

Pat dry chicken wings with a paper towel. Toss chicken wings with salt on baking sheet until well coated. Let stand at room temperature for at least 30 minutes and up to 1 ½ hours.

Thai-Style Red Curry Lay's, like the three "Do Us A Flavor" contest finalists, have a savory and spicy kick to them. PepsiCo, which owns Frito-Lay, said the new chips are "seasoned with a blend of ...

Alexa Weibel’s recipe, adapted from the Toronto chef Nuit Regular, turns tablespoons of red curry paste into a lush, salty-sweet chicken dinner. By Sam Sifton Nuit Regular’s pad prik king (red ...

Preparation 1. Pat the chicken breasts dry with a paper towel on a cutting board. Cut the chicken into 1-inch pieces and season with 1½ teaspoons salt and pepper on all sides.

Cook 3 Tbsp. red curry paste, stirring often, until fragrant and slightly darkened and beginning to stick to bottom of pan, about 2 minutes. Scrape into a medium bowl; let cool. Step 2 ...