A crowd-pleasing easy chicken curry ... cornflour and Chinese five-spice. Toss to coat evenly. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium ...

A chicken lover’s paradise, chicken banjara curry is made with juicy and succulent pieces of chicken dipped into fiery gravy made with exotic spices and onion and tomato paste. Prepare the paste by ...

It is eaten with a crispy and thin roti so that the flavour and texture of the chicken stand out. When mustard splutters, add curry leaves, chopped onions, salt, turmeric and fry for a few minutes. 3.

Chinese chicken ... sliced onions, bell peppers, and carrots, and stir-fry for 2–3 minutes until the vegetables are slightly tender but retain their crispness. Next, stir in the curry powder ...

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 ...

When the chicken pieces are ready, drain them on paper towels. Add the ginger and stir for about 30 seconds, then mix in the curry powder (and the cayenne or chilli flakes, if using). Stir almost ...