I used to think the only reason to buy a whole chicken was to cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? It’s not that I’ve ever ...

Ingredients1/4 c. olive oil2 T. garlic, minced2 T. ginger, minced1 onion, sliced1 t. Scotch Bonnet, minced4 T. Jamaican Curry Powder (recipe below)2 star anise2 c. carrots3 c. potato or sweet potato, ...

Make marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add chicken and toss to coat. Marinate in refrigerator at least 2 ...

It's a taste of paradise as we make curry the Jamaican way- with shrimp, peppers, potatoes and easy-to-find spices. This ...

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

In a pan over medium heat, pour in the oil and saute onions until golden brown. Go in with garlic ginger paste, add the curry leaves, capsicum and tomato puree and mix well. Now add the black Pepper, ...

1. In a large flameproof casserole with a lid, over medium-high heat, heat 2 tablespoons of the oil until shimmering. Working in batches, brown the chicken for 3 minutes on one side without disturbing ...

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 ...