10. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through. 11. Garnish with coriander leaves, curry leaves and crushed coconut. Serve hot with a ...

I f you fancy recipes that dish up fiery and tangy flavors, this chicken vindaloo is for you! Though Anglo-Indian dishes such ...

A popular chicken curry, cooked in an authentic chettinad paste laced with ... cinnamon sticks and cloves. Serve with cooked rice or chapati. Grind the ingredients for the paste. Clean and cut the ...

Now add the chicken and cook ... Serve hot with chapati and cabbage. In a pan over medium heat drizzle oil and saute the onions. Add the tomatoes and curry powder and mix. Now add the beef cubes ...

While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each ...