
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

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

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

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

A Caribbean-American fusion that works because both food cultures speak the language of "everything on one tray"

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Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

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Hot, sharp curry inspired by the cooking of southern India

Beef strips are marinated briefly in soy and aji amarillo paste

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

The Saudi gathering platter built for the night when one cut of meat isn't enough

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

A jewelled preserve capturing summer peaches with warming spice and bright citrus

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