Simmer chicken thighs with coconut milk and spices including turmeric and cloves for a warming meal perfect served over rice. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer ...

1. Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper. 2. Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary ...

2 pounds skinless, boneless chicken thighs, cut into 3-inch chunks Salt and pepper 1 tablespoon grated ginger 2 teaspoons grated garlic 1/4 teaspoon each of cloves, fennel seeds, cardamom seeds, ...

Pakistani keema matar, ground beef curry with peas, is a one-pot delight seasoned with curry powder, paprika, chile powder, ...

Soft chicken meatballs served over white rice with a creamy orange curry sauce, topped with green onions for freshness. Main ...

I’ve always loved Thai Fresh. The little neighborhood restaurant on Mary and South Fifth streets in South Austin has been the host of many lunch dates, book club meetings and post-library ice creams ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

The rich, creamy coconut broth is swirled with bold red curry flavor, while tender frozen potstickers, colorful veggies, and ...

The recipes below, starting with Madhur Jaffrey’s simple Goan shrimp curry, are ideal for this week, especially if you’re ...

Cut the chicken breasts into 1-inch pieces. Sprinkle with the salt, pepper, and curry powder. Cover and refrigerate for at least 1 hour or overnight. Heat the olive oil in a large skillet over high ...

Marinating chicken wings in a mix of coconut milk, curry paste, and lime lends them an alluring sweet-spicy flavor. Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook ...