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
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)
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
Green papaya is peeled, seeded and shredded on a coarse grater
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A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft
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