
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

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

A Caribbean-American fusion that works because both food cultures speak the language of "everything on one tray"

Chicken cafreal is the vivid green Goan-Portuguese dish that traces its roots through the Portuguese colony at…

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

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…

Hot, sharp curry inspired by the cooking of southern India

Beef strips are marinated briefly in soy and aji amarillo paste

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

The Saudi gathering platter built for the night when one cut of meat isn't enough

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

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

"Achari" means "of pickle", the dish is built around Indian-style pickles (achaar) as a flavouring agent rather than a condiment

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