In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low ...

My spicy, flavorful Madras Curry Blend is rounded out by sweet raisins and a spoonful of mango chutney. Herbs and citrus add another depth of flavor, and a toasted topping of coconut and almonds seals ...

Stir in coconut milk, then cover with a lid, reduce heat to low and cook for 35-40 minutes, until the chicken is cooked through. While chicken is cooking, prepare naan.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

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.

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Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell. Dinner doesn't get simpler or more elegant than 2017 F&W Best New Chef Angie Mar's pan-roasted chicken.