Kerala fried chicken and Low Country rice waffles with spicy syrup from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 66) by Asha Gomez and Martha Hall Foose

  • buttermilk
  • chicken thighs
  • cilantro
  • coriander seeds
  • garlic
  • maple syrup
  • mint
  • canola oil
  • coconut oil
  • all-purpose flour
  • dried red pepper flakes
  • cumin seeds
  • serrano chiles
  • green cardamom pods
  • white rice flour
  • cooked jasmine rice

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

  • paisleymonsoon on December 28, 2020

    One reviewer said that this recipe is worth the price of the book (as is the vindaloo). These 3 recipes are good together but can easily be separated (chicken and syrup one day and waffles and syrup another) since they are so time-consuming. To avoid burning the chicken and undercooking, it may be better to use chicken strips or cubes. I find that I don't care for curry leaves (they taste like motor oil to me), so I'll omit them next time. Also, don't skip the spicy syrup for a flavor layer for either of the dishes.

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