Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.

Step 1, For the chicken curry: Toss the chicken thighs with the lemon juice and some salt in a large bowl. Set aside for 30 minutes. Step 2, Toast the cashews (including some for garnish) in a ...

Slice chicken thighs into 1/2-inch pieces. Add the stock to the pan and stir in the almonds, chutney and sliced chicken. Stir to combine and simmer 3 to 4 minutes more.

2 tablespoons curry powder. 1/2 teaspoon cayenne pepper. 1 lemon, cut in half. 3 tablespoons olive oil, plus more for drizzling. Kosher salt and freshly ground black pepper. 8 boneless, skinless ...

Step 1, Preheat the oven to 450 degrees F. Mix the curry powder and garam masala in a small bowl. Step 2, Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Pat the chicken ...

Rub each chicken thigh with some of the spice rub and brush with the oil. Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals.

3 tablespoons bottled green or red Thai curry paste. 2 cups whole Greek yogurt, divided. 3 pounds chicken thighs. Kosher salt and freshly cracked black pepper

This comforting chicken curry gets loaded with Indian essentials like cardamom, cinnamon, ginger, coriander and cumin, thinly sliced onions and chopped tomatoes for a full range of flavors.