Super cheap and tasty recipe. I used only half of the cabbage, that's worth only SGD0.60. Beijing Cabbage is good for its crunchiness, whereas Napa Cabbage will turn soggy easily.

Need to make something easy, relatively quick, and good, with things i had on hand. This turned out really good. It was not spicy, next time I'll add some heat also, but if you have someone who is capsaicin challenged, do it like this. The object was to have a thick sauce to sort of glaze the chicken, not so much a soup or gravy.

I wanted to eat a lot of cabbage.Adding mushrooms is also good. Recipe by uzukaji

My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.Served best with rice and yoghurt. Can also be served with Roti.This recipe can serve 4-6 people.Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.

I used a lot of curry powder to get that strong taste and a bunch of bird's eye chilli for an extra kick.

#goldenapronCabbage kofta curry.A simple yet delicious sweet and sour curry recipe that goes well with chapatis, parathas or steamed rice.

If you've got pre cooked or leftover chicken in the fridge, this would be even faster. You could do the chicken in a bowl covered with cling film in the microwave for a few minutes before adding to the yoghurt for a really quick dinner.

I had never used coconut milk in any stew, but my son-in-law made this curry chicken for us, and I liked it a lot. It's creamy, flavorful, and very mild. When it comes to spices, everyone can adjust the amounts and types to their liking. The spices here are well-balanced, but if you don't like one, feel free to skip it... except for the curry, of course.

This dish features pork tenderloin cooked teriyaki-style and served on a bed of cabbage. It was featured on 12/10/20 and picked up as a recipe on 6/26/26.The origin of this recipeThis is another recipe taught to me by my mother. She always said, 'Make sure to serve it on cabbage,' because the cabbage wilts and you can eat a lot of it.

I wanted to eat a lot of vegetables! But I wanted to eat a rich, deeply flavored curry like the kind you can get in a restaurant! So this is the curry we continue to make in our house. The generous amount of garlic adds richness and flavor, and the chicken is so tender! I worked on this recipe so that it would be spicy and easy to prepare.The key point is to pre-season the chicken and to simmer it until it's falling-apart tender. The garlic adds richness, and the celery adds a nice fragrance. Even if you don't like vegetables, you may not notice that there are a lot in this curry. This recipe uses regular store-bought curry roux so it's easy! For 5 servings. Recipe by Toiroiro

I had so much Chinese cabbage so I added it to dry curry.If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. In that case, try adding curry powder. If you like it spicy, try using spicy curry roux. For 5~6 servings. Recipe by kazz72

The hot dog at my local deli is delicious, so I made it at home.It tastes great when you load it up with cabbage heavily seasoned with curry. Recipe by Kyarameru vanilla