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Malabar murgh (chicken)
It’s one of the more elaborate recipes I know, learned from a friend from India. It hails from the southern coast, Malabar, hence the addition of coconut milk. It requires quite a few spices, but all of them should be east to get in most Asian stores.
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Quick Sichuanese Stir-fry
It was a somewhat improvised recipe that I’m nonetheless happy to record. The general vibe was ‘Siennese’ and ‘quick’. From end to end, it took me as much time as it took to cook the pasta.
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Black Bean Chicken
This recipe is based on one from the books of ever reliable Fuchsia Dunlop. I can’t recommend her books enough – it’s what introduced me to sichuanese cusine and what I’ve build on since. The recipe scales easily although best cook small batches – too much and it’ll turn into a stew rather than a…