
Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…

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

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

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

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

Cari ourite is the dish that turns up at every Mauritian fisherman's Sunday lunch, and at every Creole restaurant on the south coast

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

A spice paste of green chillies and aromatics blends fresh (or starts from a good Thai paste with fresh additions)

Trinidadian curry goat sits in a quiet rivalry with Jamaican curry goat, but the two are different dishes