Chicken Vindaloo (Goan-style Hot and Sour Chicken)

Chicken Vindaloo is a popular Portuguese influenced Goan Indian curry. It's simultaneously spicy and sour, due to the addition of vinegar. You can easily swap out the chicken for other proteins such as pork!

Pork Vindaloo

Spicy and piquant, Pork Vindaloo has pride of place on Sundays and days of feasting in Indian Catholic homes. Usually mopped up with soft white bread or drenched over fluffy white rice.

Vindaloo

Vindaloo is so much more than just a spicy Indian curry sauce. Beef is slow cooked in a complex blend of spices until fall-apart tender. Epic!

Chicken Burrito

Don't you hate it when the filling falls out of Chicken Burritos and you end up with a chaotic mess? THIS one won't! Juicy, cheesy, flavour bomb.

The Ultimate Chicken Burrito Bowl

Make it a Tex-Mex burrito bowl night. Poached chicken with lime is piled deep with all the fixings. Go full or semi-homemade.

Chicken Burritos Mojados (Mexican Flag Wet Burritos)

These delectable burritos mojados (wet burritos) are stuffed with chicken, rice, beans, and cheese, and topped with sauces inspired by the Mexican flag.

Bengali Rice Porridge With Lentils and Chicken

This rice porridge, made with aromatic jasmine rice and hearty red lentils, is bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chile chutney.

Vada Pav

A delicious Indian street food

Gavthi (Indian Village) Chicken Curry

Marinated bone-in meat lends deep flavor to a simple, rustic Indian chicken curry.

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

Jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry. It's made by cooking spicy green chiles (I use Thai bird chilies, you can use serranos or jalapeños if you prefer) along with onion, garlic, ginger, cilantro stems and red peppers. The key to great flavor development is to cook down the aromatics in oil until almost all the moisture is driven from them and they become sticky and begin to brown. To this flavorful base, a few spices...