
Blackened Chicken
The Cajun classic invented by Paul Prudhomme in his New Orleans kitchen in the 1980s, the dish that put smoky char on…
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The Cajun classic invented by Paul Prudhomme in his New Orleans kitchen in the 1980s, the dish that put smoky char on…

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

BIR chicken chilli garlic is the bold garlicky curry on the British-Indian-Restaurant menu, a jalfrezi-style stir-fry…

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

This is a hugely popular dish at Thai restaurants and takeaways, and my family love it

This is the dish Sichuanese cooks call guai wei ji, "strange-flavour chicken", because it carries every primary taste at…

General Tso's chicken is the American-Chinese classic Hunanese restaurateur Peng Chang-kuei invented in Taipei in the…

Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions

Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua)

Lemon chicken is a Hong Kong invention, dim sum hall meets Western tea-room, designed to be approachable to British…

BIR mango chicken curry is the British restaurant sweet-spicy curry with tropical fruit brightness, mango chutney and…

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

The jalfrezi is one of the defining BIR curries, found on every restaurant menu in the country and arguably the most…