The curry comes together quickly ... Add the pumpkin puree and coconut milk and bring to a low boil. Once boiling, return the chicken and remaining 1/2 teaspoon of salt to the pot and reduce ...

Finally, add coconut milk, onions, and adjust seasoning to taste. For a thicker consistency, add a bit of coconut powder. The chicken curry sauce has a shiny layer of chicken fat on top. Photo by ...

Heat the oil in a large pan and fry the curry paste for about 10 seconds. Add the chicken stock and the coconut milk, bring to boiling point, then lower the heat and simmer for about 5 minutes.

Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes ...

Cook, stirring constantly, for about 30 seconds, then add the curry paste. Stir for an additional 30 seconds, then add the coconut milk and chicken broth. I fill the coconut milk can halfway with ...

Add the curry powder and cook for two minutes. Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are ...

Add the chicken and colour all over. Add the curry paste and stir through to coat the chicken. Add the coconut milk, stock and pumpkin, cooking for 10 minutes until the pumpkin is cooked through.

Can I count chili as soup? I can count chili as soup. Real Chili is good for lunch on any old day but sublime after a few ...

Rinse rice bag under cold water to remove starch. Prepare rice according to package directions. In small saucepan over medium ...

From spaghetti hoop stew to tuna kedgeree, here we reveal how to transform canned food into quick, easy and cheap midweek meals the whole family will love.