Fry the chicken in hot oil for 5 minutes to seal. Remove from pan. Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread.

Chef Ray White serves a taste of the Caribbean at his local Jamaican restaurant. Learn how to make one of his staple dishes.

This curried lentil, tomato, and coconut soup does just that ... Quite filling, and the chicken will fill itself with intense curry coconut milk flavors. You can add your room-temperature chicken ...

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

There are many versions of tinga — the smoky Mexican tomato ... curry. After the chicken and veggies finish in the slow cooker, the juices are quickly reduced on the stove and mixed with coconut ...

You want the tomatoes to soften so the sauce will thicken. Stir in coconut cream and give the sauce a taste. It will probably need another pinch of salt. Use the back of a spoon to make four ...