
Chicken Ceylon
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves
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A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves

A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body

A xacuti masala is built by dry-roasting fresh coconut to a deep mahogany brown alongside a long list of whole spices…

Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…

Oxtail simmers slow with aromatics until the meat is falling-tender

An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney

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

Lamb shoulder cubes brown deeply, then simmer slow with onion, garlic and a Moroccan spice blend (ras el hanout, ginger, cinnamon)

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

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

Chicken rezala is a Mughlai dish associated with Kolkata's Muslim-quarter restaurants, traditionally a delicate…

Chicken tikka masala is — depending on which origin story you believe — either Glasgow's mid-1970s answer to British…

This is the masala. The sauce that turns tikka, the marinated, grilled protein from [Restaurant-Style…