Coconut chicken curry (Kuku paka) from The Food of Oman: Recipes and Stories from the Gateway to Arabia (page 114) by Felicia Campbell

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Accompaniments: Date chapati (Maldouf)

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

  • TrishaCP on January 22, 2019

    This is a great curry. I subbed a can of coconut milk and a can of coconut cream for the coconut milk powder. I let the cream caramelize to mimic toasting the powder prior to adding the other ingredients. I added green beans but not carrots, and the green beans were excellent in this.

  • clcorbi on January 12, 2019

    This is a really excellent curry, with a great depth of flavor and a ton of vegetables. I had to make a few adjustments--I couldn't find coconut milk powder, so I substituted a can of coconut milk, and added a bit of extra water as needed. I used a jalapeño in place of the chile, diced boneless/skinless chicken thighs, and I halved the quantity of cinnamon. Oh, and I used olive oil instead of ghee. Even with all the changes, the result was so delicious that I was actually sad when the leftovers were gone. I'll definitely be making this again!

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