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 ...

I originally came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening. It's an easy, well-balanced, one-tray supper but equally impressive ...

A nicely made chicken curry brings a smile to our faces and warmth to our dining experience. But if you want to spice things up, how about a chicken curry flavoured with lots of black pepper (kali ...

1. Slice chicken into 1-inch-thick pieces and set aside. 2. Put oil in a 10- to 12-inch skillet over medium-high heat. When hot, add onion, sprinkle with some salt and pepper, and cook about 5 minutes ...

For this recipe, we used Panang curry paste by Taste of Thai, which you can find in the ethnic section of the supermarket. You can substitute jarred red or green curry paste. Serve over jasmine rice ...

Chef Evan from Harmons shares his recipe for delicious Chicken Curry. To see more recipes from Harmons chefs gohere. Heat oil in a large deep skillet, over medium heat. Add onion and garlic and sauté ...