Cape Malay chicken curry from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 330) by Christopher Kimball

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

  • tralliott on March 07, 2024

    It's ok -- not really fast enough for a "quick curry" or as flavorful as other curries that require a similar level of effort.

  • kari500 on December 15, 2021

    I loved this. Followed the recipe exactly. Next time I'll likely add more heat, and maybe some greens or frozen peas, I was worried that the tomatoes would be too big or weird, but they were wonderful. My chunks of ginger could have been bigger - I lost two of them (oops). Next time I'll be more careful, or just grate in the ginger instead - not sure why it would need to be removed if done that way.

  • averythingcooks on November 25, 2019

    I tried my best to follow the instructions verbatim on this 1st attempt at this recipe.......but I buzzed the whole seed rub in the spice grinder before rubbing on the thighs. I did follow the instructions re: big chunks of ginger and the whole cinnamon stick (removed later in the cook) but I did finely mince the red chili with the garlic (and it was still not hot enough for us). I really liked the addition of the grape tomatoes but later add-ins re colour , heat and fridge clean out included peas , chopped roasted red peppers, mango hot sauce and the remains of a can of coconut milk. It was a delicious cold Saturday one pot with warm naan for dipping.

  • bwhip on September 22, 2019

    Very good dish. Nicely spicy. He didn't say to remove the seeds from the peppers, so I didn't, even though the peppers ultimately get removed along with the other aromatics. It was a little odd to have potatoes in the dish - and then to serve it over rice, but it sure tasted great.

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.