
Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
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A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

A British curry-house classic with sweet-sour notes of pineapple and lemon and earthy dhansak lentils

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth

Bird's-eye chillies, garlic and oil blend into a thick red marinade with paprika, vinegar and lemon

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

Chicken thigh, liver and heart sear hard in a wide pan with onions; spices bloom; everything cooks together until the…

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

A Hong Kong specialty that pairs delicate chicken with a tart yet subtly sweet lemon sauce

Piri-piri chicken is the dish that travelled from Mozambique to Portugal to the high street, and the original is still…

Two things define the dish: ferocious black pepper and dried chilli (the "diavola" is both flavour and theatre), and the…

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…

Phaal is the curry-house category-killer for heat, traditionally claimed (though disputed) as a British invention from…

This sits apart from the rest of the Restaurant-Style series

Yassa is one of the foundational dishes of Senegalese cooking, born in the Casamance region in the south of the country…