This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yogurt or low-fat milk, but the taste won't be the same.
In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice.
A reduced fat rendition benefits from plenty of vegetables and a gravy derived from low fat soups.
Tender chicken in a creamy, spicy tomato and coconut milk sauce! Serve over jasmine rice.
Chicken, mushrooms and onions are cooked in butter to create a dish with vibrant color and delicate flavor.
This Jamaican barbeque marinade is a zesty blend of tangy, hot and sweet. Try habanero peppers in place of jalapenos, if you're feeling spicy!
Chicken breast simmered with sherry, beef bouillon, peanut butter and curry powder. Other spices and the addition of coconut milk all add up to an unusual, creamy curry chicken.
Chicken-flavored ramen noodles are simmered with cooked chicken, bok choy and carrots in this quick soup seasoned with a hint of sesame oil.
A whole chicken is cut up and simmered with potatoes, onion, shallots, garlic, ginger and lemon grass and seasoned with curry powder, kaffir lime and red pepper flakes in this coconut-milk enriched soup.
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot.