turmeric and curry powder, plus the flour, and stir well. Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes ...

For the first time since his mother became Queen Consort last year, Tom Parker-Bowles is serving up a favourite from the ...

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Butter chicken curry, also known as "Murgh Makhani," is one of India's most popular dishes, recognized globally for its rich, ...

Mix curry paste (you can use your favourite paste - I use Pateks, and you can use any flavour), with the yoghurt or sour cream. Dip each chicken thigh into the mixture so that it is generously coated.

Finish by adding a few drops of lemon or lime juice to taste. Serve with plain boiled rice, lime segments and other curry accompaniments which might include — bowls of chopped mango, tomato ...

Fly around the world from the comfort of your kitchen with our top picks of global curries, from takeaway favourites to new ...

Cooking the curry is slow nad hands-free but the preparation takes just minutes. First, combine the flour with the turmeric and curry powder in a large mixing bowl. Season and toss in the chicken to ...

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

With tender chicken, colourful veggies and infused with ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.

The chicken curry included fall-off-the-bone chicken thighs, chunky potatoes and thick yams in a mild, sweet yellow curry.