
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli
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Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…

Onion is softened in oil; garlic, ginger and curry powder bloom

Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

BIR chicken curry is the restaurant style chicken curry built from whole spices and fresh aromatics rather than the…

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

Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder

Cari ourite is the dish that turns up at every Mauritian fisherman's Sunday lunch, and at every Creole restaurant on the south coast

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

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