
Caribbean Chicken Curry Stew
In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in
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In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

Classic curry powder is the traditional base for British-Indian cooking

Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste

Green Balti masala paste combines Indian spices with fresh herbs, creating a vibrant paste used in British-Indian curries

BIR kashmiri chicken is the restaurant's aromatic mild curry, named for the Kashmir region of India even though it bears…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

BIR lamb naga phaal is the British-Indian restaurant's hottest curry, named for the ferocious Naga (ghost pepper) chilli…

A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil

Madrasi masala paste represents the very hot end of British-Indian curry pastes

BIR mango chicken curry is the British restaurant sweet-spicy curry with tropical fruit brightness, mango chutney and…

A vibrant Thai soup featuring prawns in a fragrant broth of lemongrass, coconut milk, and red curry paste

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Ceylon curry on a British restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

"Laal" is Hindi for red, and the dish lives up to the name