
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

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Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

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

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The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

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