Chicken curry from The Best International Recipe: A Home Cook's Guide to the Best Recipes in the World by Cook's Illustrated Magazine and Craig Von Foester

  • ground cayenne pepper
  • chicken thighs
  • cilantro
  • ground cinnamon
  • coconut milk
  • ground coriander
  • ground cumin
  • fresh ginger
  • mustard seeds
  • tomato paste
  • turmeric
  • peas
  • yogurt
  • garam masala
  • ground fennel
  • jalapeño chiles

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

  • mr.paul on February 07, 2015

    Made this, and the flavour was quite nice. As made, it basically has extremely little heat, so if you like it hot you'll need to add something. The sauce is slightly grainy (almost looks broken), so I deducted a little from that. I cooked the thighs to dead on 170 F, but I think a little more cooking to make them a little more fall-apart would improve the texture. Will make this again.

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