
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

Spinach, coriander, parsley and a charred poblano are blended with chicken stock to make a vivid green cooking liquor

Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Onion, garlic and tomato cook in oil until softened

A single calzone large enough to feed two, and an unusual one: béchamel rather than tomato as the base sauce, which…

Chicken thighs are browned in oil; onions and garlic are softened alongside

Beef (or goat, or prawns) parboils briefly

Beef or goat is parboiled with onion, stock cube and salt to make a base stock

Rice cooks, dresses with sesame oil and salt while still warm

The "gumbo of herbs", the green Lenten gumbo traditionally made by Cajun and Creole families during the fasting weeks…

Sweet potato glass noodles (dangmyeon) boil and toss in a soy-sesame sauce

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

Onion, garlic and tomato fry to a sofrito

Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green)