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

Put the quartered chicken thighs into a bowl ... Divide the curry between 2 plates and serve with basmati rice. Any leftover coconut milk or coconut cream freezes well for use in other recipes.

Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Add the coconut milk and pour in a cup of water (approximately ...

First, heat the pot and add oil in it. Add the whole spices and saute for around 20 seconds. 2. Add hari mirch, ginger, garlic and onions. Saute well. Add the spices and chopped tomatoes. Give it a ...

Recipe from award-winning Easy Indian SuperMeals for Babies, Toddlers and the Family by Zainab Jagot Ahmed, available to buy now from Amazon UK (RRP £14.99). Also, shortlisted for the Prima Baby ...

Now add the curry powder, black paper and turmeric powder and mix. Add the chicken drumsticks and thoroughly mix until all the flavours coat the chicken. Add salt, coconut milk, lime juice and ...

Instant Pot Cauliflower Soup is thick and luxuriously creamy without any cream. Made with cauliflower and carrot, this ...

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

With tender chicken, colourful veggies and infused with ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.

This creamy coconut chicken curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and finished with a sprinkling of flair from the toasted ...

coconut milk, lime juice, ginger and shallots. Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant ...

His Coconut and Ginger Chicken is "a very comforting and forgiving one-pot recipe with only two steps," says the chef-owner of hot spot Bungalow, a popular new Indian restaurant in New York City.