
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)

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

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

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

Birria is a Mexican braise of long, patient ambition

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

Buss-up-shut, also called paratha roti, is the flaky-layered Trinidadian roti that takes its English name from "burst-up…

Skirt or flank steak (cuts that take a marinade well and grill fast) sit in a punchy marinade of lime, orange, garlic…