Pair chicken with all kinds of peppers in flavor-packed marinades, stews, sauces, and other preparations sure to enliven your ...

Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies ...

For a superfast dinner that relies heavily on pantry staples, look no further than this deeply savory, scallion-studded stir-fry. Chicken pieces and torn bits of meaty mushrooms team up to form ...

Add the chicken and stir-fry for 5 minutes, or until sealed and lightly browned. Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger. Stir fry for a ...

Grace Parisi's Thai-inspired green curry sauce allows you to bring highly aromatic Thai flavors into your kitchen. Green curry sauce is easily one of the most popular Thai curries, utilizing green ...

Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce. Every stir-fry needs a star to keep you ...

Add the cubed chicken and cook until browned, about 5 minutes. Remove and set aside. In the same skillet, add onion, garlic, and bell peppers. Sauté for 3 minutes until fragrant. Stir in curry ...

Add the curry paste and stir-fry for a further minute. Add the chicken to the pan and stir well to coat it in the sauce. Add the tomatoes and coconut milk, stir well and bring the mixture to the ...

coriander and garam masala and stir for 1 minute. 7. Put in the chicken pieces and fry for 5 minutes. Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes. 8.

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...