Chicken with red chiles and coconut milk (Thenga paal kozhi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 139) by Raghavan Iyer

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

Accompaniments: Red rice

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

  • kari500 on April 22, 2025

    Not sure what I did wrong to have such a different opinion on this one. I added the whole can of coconut milk as suggested here, and felt the resulting sauce was too thin and sort of tasteless. Added too much salt in trying to bring out flavor. Very blah for us.

  • jenburkholder on February 04, 2025

    Made again using boneless skinless thighs. Cooked, then chopped into smaller pieces after dish was done so that it would be easier to scoop out portions during the week. I agree with totoro that more sauce would be good! Also maybe more chiles, or my homegrown ones were not spicy enough. I was eating and enjoying but craving more heat and sauce. Still, can't be beat for a recipe with basically NO chopping and minimal prep all in.

  • jenburkholder on October 24, 2020

    Notes from book: very good - cook longer.

  • totoro on January 13, 2015

    Delious, quick. The vinegar marinade does good things for the chicken. I tend to include the whole can of coconut milk for a richer sauce.

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