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 poaches with onion, garlic and herbs into a clean, golden broth
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli
Rice is rinsed but not soaked (this is Portuguese-style rice, where short-grain is preferred for its slight starchiness)
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced…
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)
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join
Rice flour, turmeric, coconut milk and water make a thin yellow batter
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 a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country
Birria is a Mexican braise of long, patient ambition
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…