
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…

The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…

A whole chicken is jointed into 8 bone-in pieces (or 8 thighs)

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Jerusalem mixed grill (me'orav Yerushalmi) is the late-night street-food sandwich invented at the Mahane Yehuda market…

Joojeh kabab is the Persian saffron-and-yogurt chicken kebab, a marinated grilled-thigh dish that turns up at every…

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

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

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

Onion fries in oil until deep gold; ginger-garlic paste joins and is fried for 1 minute

Chicken thighs and rabbit pieces brown in olive oil, joined by green beans, butter beans and a sofrito of tomato and paprika

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

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

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

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