
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

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

Onion, garlic and tomato cook in oil until softened

Chicken thighs are browned in oil; onions and garlic are softened alongside

Beef (or goat, or prawns) parboils briefly

Beef or goat is parboiled with onion, stock cube and salt to make a base stock

A soft yeasted olive-oil dough rises for 45 minutes

The "gumbo of herbs", the green Lenten gumbo traditionally made by Cajun and Creole families during the fasting weeks…

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

Onion, garlic and tomato fry to a sofrito

A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…

Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green)

Pre-cook any "wet" filling (mushrooms, chorizo, peppers) and cool

Potato cubes are par-boiled separately so the dish comes together quickly in the pan

The dough is a quick mix of plain flour, baking powder and Greek yogurt, rolled out and griddled in a hot pan rather than baked