Chicken in thick coconut gravy from 50 Great Curries of India: Tenth Anniversary Edition by Camellia Panjabi

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

  • Foodycat on November 11, 2015

    I take a lot of liberties with this recipe. I use canned coconut cream and add water to the right texture instead of doing the first and second extraction of coconut water. I dry fry the spices before grinding. And I usually add some vegetables - chunks of butternut squash or green beans or something. It's really good, although probably not as it should be.

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