Coconut milk-braised chicken from Bon Appétit Magazine, September 2019: The Fall Playbook (page 61)

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Notes about this recipe

  • yassoma on January 19, 2021

    More so a note on the cooking method: It's brilliant. Even though I used Indian curry powder (lots of it + some sugar and black pepper) as the base along with ginger, garlic and chili paste, it still turned out amazing. I cannot wait to experiment with it a little more, different cuisines and flavors.

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