Instead of traditional rice or noodles, this dish is paired with cauliflower rice—a brilliant, low-carb alternative that complements the richness of the curry without overpowering it. It’s ...

4. Return the chicken to the pot and stir in the kale or spinach. Continue to simmer until the chicken is thoroughly cooked and the leaves wilt, about 5 minutes more.

Directions Preheat oven to 400 degrees. Season chicken thighs with salt. In a wide pot or Dutch oven, heat 3 tablespoons oil over medium-high heat. Lay thighs into pot, skin-side down, and sear ...

Ingredients: 1 teaspoon curry powder OR dried thyme OR 1 teaspoon each Kosher salt and ground black pepper 2 pounds bone-in, skin-on chicken thighs OR drumsticks OR breasts (halved crosswise) OR a ...

Add curry paste; cook, stirring constantly, until fragrant, about 2 minutes. Add stock mixture, palm sugar, fish sauce, seasoning sauce, and sweet potato skins. Bring to a boil over medium-high.

In a nutshell, 6 bone-in, skin-on chicken thighs get placed skin side down in a COLD, not preheated, dry dutch oven over medium heat. They cook there, undisturbed for about 15 minutes.

The best part: The base freezes well, so taking the time to make a double (or triple, if you’re feeding more than one!) batch of the curry on a weekend, letting it cool to room temperature, and ...

South Indian cuisine is known for its bold spices, rich aromas, and use of coconut, curry leaves, and tamarind. When it comes to chicken, the region offers a wide variety of flavorful dishes ...

Reduce heat to medium low and simmer until the chicken and potato are tender, 30 to 45 minutes, stirring occasionally to prevent burning and adding water if necessary.

Add the curry powder, cumin and coriander, stirring to coat the vegetables and lightly toast the spices for about 15 seconds. Pour in the tomatoes, coconut milk, 1 teaspoon salt, and 1/2 teaspoon ...