Chicken curry (Kukel mas curry) from The Complete Asian Cookbook by Charmaine Solomon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aargle on February 06, 2019

    I found this recipe courtesy of EYB in one of my oldest cookbooks but had never tried it. Subbed boneless chicken thighs, used a whole tin of coconut cream and added some sweet potato. Easy and delicious. A definite repeat.

  • MikeCirillo on February 21, 2016

    This is a great recipe. Of course you have to make sure you have all the spices on hand but to me it was very interesting to make a genuine curry adding the spices individually and using curry leaves, which I had never used before. If you have the ingredients the recipe is not really that difficult - add this, then add that etc. I do have a mortar and pestle and either that or a spice grinder would allow you to grind your own coriander and cumin, but you can buy them pre-ground. The dish makes a wonderful light brown sauce. I served the dish with brown rice which was a nice combination. This is a great winter dish - comfort food.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.