© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken dopiaza is an easy, mildly spiced, thick curry originated in India. It is famous for its "double onion" method. The word Dopiaza literally means two onions. One batch of chopped onions are stir-fried in ghee for the masala sauce, and after the chicken and spices are added to the pan, it is the second batch of sliced onions’ turn. You can make this curry with any type of protein or even seafood.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken 65 is a popular South Indian chicken appetizer that originated at the iconic Buhari Hotel in Chennai, Tamil Nadu, in 1965. It was named after the year of its invention, 1965. Chicken 65 is flavour-packed, incredibly delicious and has just the right amount of heat. You can also serve it as the main with rice or naan.
If you can’t find fresh curry leaves, dried one would work too. Soak them for 10 minutes in water before using. Don’t feel like frying, then airfry them at 200C/400F for 6-8 minutes until cooked through.

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© 2026 | http://angiesrecipes.blogspot.com

Krapow Khai Yat Sai is a flavorful, umami-rich Thai dish that combines two classic favorites: Krapow and Khai Yat Sai. Krapow is a spicy minced meat stirfry with garlic, chillies, fish sauce, oyster sauce, and a generous handful of Thai basil. Khai Yat Sai means stuffed omelette . The stirfried minced meat filling is placed in the center of the omelette , and the sides are neatly folded over to create a savory "package". If you don’t have Thai basil, use regular Italian basil or cilantro. I used minced chicken, but pork, beef or even crumbled tofu work fine too. Not a fan of omelette? No problem, just enjoy the stirfry with jasmine rice.

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© 2026 | http://angiesrecipes.blogspot.com

Bold, fiery chicken perattu or peralan is a delicacy from Kerala, India. Marinated bite-sized chicken is stir-fried with coconut oil in a blend of kashmiri chilli powder, coriander powder, curry leaves, and a freshly-ground red chilli paste until masala nicely coated on the chicken. The chicken perattu goes very well with steamed rice or chapatis. Chicken perattu is known for its dry texture and generally has heat, so tailor the level of spice based on how much you prefer.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A vibrant, flavourful Indian curry dish featuring tender, juicy chicken simmered in a creamy, bold gravy of cilantro, mint, green chillies, wild garlic (or spinach), spices and coconut cream - ready in under 45 minutes. Feel free to use chicken breast if that’s what you prefer, adjust the cooking time accordingly. Serve it with rice or roti.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken thighs get marinated in a spiced coconut cashew paste, browned on the stove, and then finished off by a simmer in a coconut milk for a rich and comforting meal for weeknights. This Ceylonese, or Sri Lankan, curry is thick, creamy and has great depth of flavour and aroma—perfect for both beginners and curry enthusiasts. Serve it with steamed rice, flatbread or a side salad.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These oven-braised chicken legs are fall-off-the-bone tender, flavourful and so versatile that you can serve them with a wide range of sides, from classic steamed jasmine rice, chow mein, buns, and stir-fried vegetables to fresh salads. And the bonus? You just need one pan to have this delicious meal ready in less an hour. If you can’t find Chinese Shaoxing rice wine, use dry Sherry in a 1:1 ratio. However, it is worth noting that there is also a small amount of wheat or barley starters/yeast in Shaoxing rice wine. So it’s not gluten free.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Crispy, juicy chicken wings marinated with aromatic spices – this straightforward roasted chicken recipe brings together the fragrance of galangal, kaffir lime leaves and lemongrass (essential ingredients in Indonesian kitchen together with shallots and garlic) with succulent chicken wings, then baked to the crispy perfection.
If you can’t find lime leaves and galangal, bay leaf and fresh ginger are good substitutes. For 1 lemongrass, use 1 teaspoon of lemon zest and ½ teaspoon of grated ginger. Deseed the red chilli if you can't handle the heat!

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© 2025 | http://angiesrecipes.blogspot.com

Massaman curry is a classic Thai curry of Muslim origin and traditionally it’s loaded with potatoes. I have simply skipped them and used 2 onions, but you can use radishes, kohlraib or even cucumber instead. If you are short in time, use a ready-made massaman curry paste. This recipe calls for braising beef, however, you can make this with beef ribs, lamb shanks, chicken, pork or even tofu too. Just be sure to adjust the cooking time accordingly. If you are sensitive to peanuts, simply omit them or use cashew nuts instead.
Massaman means "Muslim" and is derived from a now-archaic English term "Mussulman," highlighting its origins as a fusion dish brought by Persian or Malay traders.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Nihari is a succulent, flavoursome and delicious stew from the Indian subcontinent, famous as Pakistan's national dish. It consists of slow-cooked meat, mainly a shank cut as well as bone marrow. It is typically seasoned with a complex blend of spices and often served with fresh garnishes (ranging from lemon/lime wedges and chopped cilantro and mint leaves to julienned ginger and chopped green chillies) and naan bread or other flatbreads. In Pakistan, this dish is traditionally cooked all night and eaten for breakfast with hot, freshly made naans. The name nihari comes from the Arabic "nahaar" (meaning morning), implying that this dish was meant to be eaten as the first meal of the day, purported to be served after Islamic morning prayer.
You don’t have to make the nihari spice mix from the scratch, but it is truly so much better than any you can buy from the store. The fresh homemade nihari spice mix definitely takes this dish to the next level of flavour.

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© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Buttery, melt-in-mouth pineapple tarts with a sweet and tangy pineapple filling are paticularly popular in Southeast Asia, esp. Singapore, Malaysia and Indonesia , during the Chinese New Year. They can be open cookies or made enclosed in round, square or rectangular shapes. It’s quite a tedious task to cook down pineapple to a thick paste, which might take 2-3 hours to prepare just 400-500 grams of pineapple filling. If you can find some ready made, use it, I won’t judge.
These tarts gained significance during Chinese New Year because in Hokkien and Cantonese, the word for pineapple, "ong lai," is a homophone for "fortune come," making the tarts a potent symbol of good luck, wealth, and prosperity.
The pineapple tart originated back in the 16th century from the Peranakans, descendants of the Chinese immigrants who went to the Malay Peninsula, particularly Malacca, and married the locals. Their culinary approach was greatly influenced not only by the local Malay cuisines but also by the Portuguese when they conquered Malacca in the 16th century.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Burmese Fried Chicken is a popular street food known for its seasoning of turmeric, ginger and chilli, and it is often served with a tangy dipping sauce. But a sweet chilli sauce would work really great too. Ok, not really authentic, but delicious all the same. I am using chicken thigh strips, but you can use 10-12 skin-on, bone-in drumsticks or wings, use more spices if necessary. And for those of you not keen on deep-frying, spray the airfryer with a little of oil and airfry the chicken at 180C/350F for 10-12 minutes.