Chicken quick recipe easy staple chicken curry is a fantastic recipe for family dinners. Heat the oil in a flameproof casserole dish or large frying pan over a medium heat.

Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute. Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice. Simmering gently on a low temperature will reduce the volume of liquid as well as intensifying the flavour of the curry.

Add 1 tbsp cornflour to 2-3 tbsp of cold water to form a slurry. Then add this to the curry and simmer until it thickens. Add a few tbsp of Greek yogurt, which will give the curry a lovely creamy consistency too. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Serve up a classic Buffalo chicken appetizer with a crescent twist on Game Day! In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.

On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough ring should look like a sun. Spoon cream cheese mixture on the half of each triangle closest to center of ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. You can use leftover cut-up cooked chicken, or pick up a deli rotisserie chicken at the supermarket.