
Chicken Chettinad
Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…
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Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

BIR chicken curry is the restaurant style chicken curry built from whole spices and fresh aromatics rather than the…

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

BIR chicken karahi is a classic British-Indian-Restaurant curry inspired by Imran's of Birmingham, tender chicken pieces…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…

Chicken thighs are browned in oil; onions and garlic are softened alongside

Ugandan curry potatoes are one of those everyday dishes that say more about a country's cooking than the showpiece feast plates do

Beef (or goat, or prawns) parboils briefly

Lamb shoulder slow-cooks for 2 ½ hours until it shreds; the broth reduces hard with sautéed onion, tomato, garlic and…

Whole Kashmiri red chillies soak in white wine vinegar; ground with garlic, ginger, cumin, peppercorns, cinnamon, cloves…

Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…

The Bhutanese weeknight chicken stew, the dish a Thimphu cook turns to after a long day

Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet