Beef and Broccoli
Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard with garlic and ginger in a soy-oyster-rice-wine sauce. Served over steamed rice.
Chinese
Discover · onion + quick + meat + garlic + complex
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Meat 30Chicken 16Beef 6Pork 5Lamb 5Duck 0Fish 6Prawn 3Salmon 0Eggs 4Paneer 0Tofu 0Lentils 0Rice 2Mushroom 1
Beef Rendang
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.
Indonesian
Butter Chicken
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.
Indian
Caribbean Chicken Curry Stew
In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in. This adds a very unique sweetness to the stews from this region and this sweetness paired with the unmistakable flavour (and heat) from the wonderful scotch bonnet chilli is simply astounding. This curry uses curry powder for a fragrant and delicious result that captures the essence of Caribbean cooking.
Jamaican
Chicken and Peanut
When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony. Juicy chicken combined with succulent baby corn, tender vegetables, and salty, crunchy cashew nuts create a balanced dish where each element complements the others. A glossy sauce ties everything together without overwhelming delicate flavours.
Chinese
Chicken Chilli Garlic
A bold, garlicky curry with a brisk curry-house kick. This jalfrezi-style dish uses plenty of fresh garlic, green chillies, and tandoori tikka, making it spicy but not overwhelming.
Indian
Chicken Dopiaza
A vibrant do-piaza curry based on layered onion textures and warming spices. This version uses both seared onion petals and a yoghurt-onion paste to build depth; the result is a rich, savoury, mildly tangy curry that works with pre-cooked stewed chicken or freshly poached chicken.
Indian
Chicken Jalfrezi
A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and tender chicken in a light spiced sauce. It is traditionally dry and crisp, but can be adjusted for more sauce by adding extra base curry or stock.
Indian
Chicken Liver Pâté
Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream. The hot mixture blends with cubed cold butter into a silky paste, presses into a terrine, and sets cold under a layer of clarified butter. Eats best after a day in the fridge.
Snacks
Chicken Methi Curry
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
Indian
Chicken Pathia
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth. The recipe uses lemon, mango chutney and sugar for tang/sweetness, with optional red food colouring for the classic curry-house appearance.
Indian
Chicken with Cashews
This is a hugely popular dish at Thai restaurants and takeaways, and my family love it. It is important to cut the chicken pieces so that they are about the same size as the cashews (although this is more for presentation as large chunks also work fine). You can mix the sauce and fry the cashews, chillies and chicken a day or so in advance, making this a dish you can cook up very quickly after work with little mess. The first time I tried making this recipe, I burnt the cashews and chillies. Don’t make the same mistake or you’ll have to start all over again. They don’t take long to colour in the oil and cashews aren’t cheap, so keep an eye on them. Although there’s nothing stopping you from doing so, the dried and fried chillies are not meant to be eaten. I like to serve this curry with jasmine rice.
Thai
General Tso’s Chicken
This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce. General Tso's chicken exemplifies the bold flavours of outside China Chinese cooking, where heat from dried chillies, sweetness from sugar, and complexity from vinegar create a sauce that is bold yet balanced. Restaurant-quality results require proper oil temperature and crispy, well-coated chicken.
Chinese
Go Bo Hoi an
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.
Vietnamese
Indonesian Mee Goreng
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
Indonesian
Kashmiri Chicken
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.
Indian