Curry leaves are a staple in most kitchens, owing to their unique aroma and flavor. These leaves not only flavor our food but ...

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ...

This Japanese Dry Curry recipe is a quick stir-fry of ground meat, vegetables, and spices served over rice—no sauce, no mess, ...

The Fast, Flexible Dinner That’s Built for LeftoversThis fried curry rice with chicken and vegetables is proof that delicious ...

then the brown rice 10 minutes later. After another 350 minutes of active boiling, it gets drained, fluffed and rested before serving. Make the curry sauce by cooking the onion in the olive oil ...

Add the rice then pour in the boiling water ... Add the fenugreek, chilli, curry leaves, and ginger. Cook for 1 minute, stirring constantly. Add the onions and cook until they are golden brown.

The recipe is made with rice, lemon juice, mustard seeds, cashews, peanuts, curry leaves and turmeric powder. She told fans how her mother used to make lemon rice for her to take as a packed meal ...

This recipes appears in the weekend curry recipe collection. See all stories. Are you a soggy or a fluffy? Does your rice clump together, or does it separate into fluffy individual grains?