For a dinner that’s creamy, fragrant, and packed with bold flavors, this Coconut Chicken Rice Bowl is the perfect choice.

Chicken Coconut Curry Season the chicken with the salt, curry powder, lemongrass, and pepper. Let sit for at least 15 minutes ...

Put two of summer's favorite fruits on display with this fresh peach and cherry salsa served over grilled chicken thighs. "We ...

This slow-cooker lemon garlic-butter chicken is a classic dump-and-go recipe. It's made for busy weekdays when you have a few ...

2) Sauté Aromatics and Chicken: Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the ...

While coconut rice cooks, make the chicken curry: Heat a medium-size heavy-bottomed pot or a Dutch oven over medium-low. Add palm sugar, shrimp paste, reserved 1/2 cup Kalaya curry paste, and half ...

Add the chicken, and brown 5 minutes, turn and brown second side 2 minutes. Remove from the skillet. Add the onion, red pepper, garlic and curry powder to the skillet.

Make black beans: In a large saucepan, combine black beans, onion, granulated garlic, salt, cumin, chili powder, pepper and bay leaf. Add water to cover beans by 2 inches.

Another nice thing about Kay’s recipe is that it cooks up relatively quickly for a chicken-and-rice dish — just 45 minutes from start to finish.

Chicken Coconut Curry. 1 1/2-2 lbs boneless, skinless chicken (thighs, tenderloins, or breast), cut into bite size pieces. 1 tsp kosher salt. 1 tbsp yellow curry powder, plus more to taste ...