
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

Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…

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

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

A stiff bread dough - much firmer than sandwich bread - kneaded long, given a first rise, divided and shaped into rings…

The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens…

The brightest barszcz uses fermented beetroot kvas, beetroot, garlic and rye bread crust steeped in salted water for…

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard…

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

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