
Jerk Chicken
A wet jerk paste: scotch bonnet chillies, garlic, ginger, spring onions, thyme, allspice (whole or ground), brown sugar…
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A wet jerk paste: scotch bonnet chillies, garlic, ginger, spring onions, thyme, allspice (whole or ground), brown sugar…

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender

A platter built around fragrant coconut and lemongrass rice, served with a fiery sambal of dried anchovies and…

Myanmar's coconut-chicken noodle soup, the dish closest in spirit to a Thai khao soi but with its own Burmese identity

Pelau is the Trinidadian one-pot, a meld of West African jollof technique with South Asian pilau influence and a…

Prawn balchão is the Goan prawn pickle, less a curry and more a fiery jammy preserve that eats by the spoonful with rice and bread

Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…

Sayur lodeh is the Indonesian vegetable curry from Central Java, a turmeric-yellow coconut-milk stew of vegetables and…

A spice paste of shallots, garlic, ginger, lemongrass and turmeric is fried in oil

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…

A Caribbean reimagining of the American fried chicken sandwich, by Chef Winslow: every part of the sandwich carries…

Whole spices dry-toast until smoky, then grind to a Sri Lankan curry powder (coriander, cumin, fennel, cardamom…