
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

Arroz refogado is the Goan-Portuguese rice dish that lands somewhere between Iberian and Indian, short-grain rice…

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

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…

The older, more ceremonial form of lahpet, the version that predates the salad

A Caribbean-American fusion that works because both food cultures speak the language of "everything on one tray"

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

Tomatillos, poblanos, jalapeños, garlic and onion roast under the grill until blackened in spots

A Cambodian quick-pickle, the bright sharp counter that turns up on every Khmer table next to grilled meats and rich curries

Pork shoulder is rubbed with a paste of achiote, orange and lime juices, garlic, oregano and warming spices, then left…

A no-cook blender sauce