Chicken curry with lemongrass and curry leaves (Kari ayam) from On the Curry Trail: Chasing the Flavor That Seduced the World (page 61) by Raghavan Iyer

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

Accompaniments: Flaky griddle-cooked breads (Roti canai)

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

  • Eat Your Books

    Can substitute dried chiles de arbol for cayenne chiles, chicken drumsticks for chicken thighs, and can use green or white cardamom pods. See recipe for a vegan-friendly variation.

  • SpatulaCity on March 07, 2025

    This made for a rich and saucy curry, more salty than I’m used to and with more of an emphasis on lemongrass and heady cinnamon and star anise. I really loved it, but would prefer it over rice instead of the simmered potatoes. Or maybe my potato chunks were too large? It called for 2” pieces. Initially I was annoyed that we are instructed to make a curry paste, only to use 1/4C, which was less than half the amount of paste that you just made. However, I found the curry slightly lacking in flavor at the end, so wound up adding all the paste after all! We are wimps and I greatly reduced the number of chilis to taste. My husband said he’d (in general) prefer a more traditional yellow Thai style curry, but for me this was spoon licking delicious!

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