
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony

A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves

A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body

A xacuti masala is built by dry-roasting fresh coconut to a deep mahogany brown alongside a long list of whole spices…

A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved

A Goan coconut masala paste is ground from soaked Kashmiri chillies, coriander seeds, cumin, peppercorns, garlic and…

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…

Oxtail simmers slow with aromatics until the meat is falling-tender

An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…

A British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather…