World Recipes

Tender chicken in creamy tomato-butter sauce — India's most famous export.

Coconut-based curry with green chilies, basil, and eggplant.

A fragrant, creamy coconut curry with green chili paste, Thai eggplant, bamboo shoots, and Thai basil.

Complex sauce of chilies, chocolate, nuts, spices over chicken — Mexico's greatest sauce.

Tandoori-marinated chicken in a velvety tomato-cream sauce with butter, fenugreek, and warm spices.

An intensely spiced Tamil Nadu chicken curry with freshly ground black pepper, star anise, fennel, and kalpasi.

Chicken cooked in a karahi (wok) with tomatoes, green chilies, ginger, and minimal spices for a fresh, bright curry.

Grilled chicken pieces in spiced creamy tomato gravy.

Tandoori-marinated chicken pieces in a creamy, spiced tomato-fenugreek sauce, Britain's adopted national dish.

Spicy Ethiopian chicken stew with berbere and hard-boiled eggs on injera.

Northern Thai coconut curry noodle soup with tender chicken legs, topped with crispy fried noodles, shallots, and pickled mustard greens.

The blackest, most complex mole — charred chilies and chocolate from Oaxaca.

Creamy chicken in walnut-aji amarillo sauce — Peruvian comfort food.

Fiery, aromatic chicken curry from Tamil Nadu's Chettinad region.

Breaded fried chicken cutlet over rice with thick curry sauce.

Crispy panko-breaded chicken cutlet served over rice with thick, sweet Japanese curry sauce.

Fiery Goan curry with vinegar and spices — Portuguese-influenced.

Bright green mole with pumpkin seeds, tomatillos, and herbs.

Rich coconut curry with red chilies, bamboo shoots, and Thai basil.

Coconut-based curry with dried red chilies, lemongrass, and galangal — warmer and earthier than green curry.

A mild, oil-rich chicken curry with onions, ginger, turmeric, and paprika — simpler and gentler than Indian or Thai curries.