
Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
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A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…

BIR chicken handi is the rich ghee-laden curry named for the clay handi pot it traditionally cooks in, the dish that…

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…