Eastern Indian region of Bengal. This fragrant dish features succulent chicken pieces simmered in a creamy cashew gravy ...

Molly McArdle has written and edited stories about culture, place, and technology for more than 15 years. Her writing has appeared in Food & Wine, Travel + Leisure, GQ, Esquire, Oxford American ...

Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan. By Sam Sifton Meera Sodha’s chicken curry.Credit ...

Prepare chicken: Heat oil in saucepan over medium-high heat. Stir in the mustard seeds and cook 1-2 minutes, until they sizzle. Now mix in the curry leaves and, after 1 minute, add onions and ...

Cook until chicken is browned on all sides (6-8 minutes). Add garlic and ginger and cook for 30 seconds, then add green onion, carrot, apricots and cauliflower florets. Sauté for 3-5 minutes ...

Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds.

Season the chicken: Combine salt, pepper, flour, and curry powder in a medium sized bowl. Add the chicken and toss to coat.

Make the chicken . Add chicken pieces to Dutch oven, turning to coat with paste. Add coconut milk, 1/4 cup water, and sugar; stir well to combine.

Try this No Frill Chicken Curry which can be made as a gravy and as a dry preparation. Updated - August 12, 2023 12:26 pm IST . ... cinnamon and peppercorns) sautéed until fragrant.) 2.

Prepare chicken: Heat oil in saucepan over medium-high heat. Stir in the mustard seeds and cook 1-2 minutes, until they sizzle. Now mix in the curry leaves and, after 1 minute, add onions and ...