Kerala-style chicken curry from Curry Easy (page 94) by Madhur Jaffrey

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

Accompaniments: Sri Lankan rice with fresh coriander and lemon grass; Plain jasmine 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

  • Eat Your Books

    Can substitute basil for curry leaves.

  • wester on August 27, 2015

    Nice but quite unremarkable.

  • digifish_books on June 05, 2015

    Basically, chicken and onions poached in a creamy, coconut sauce with cumin, cayenne pepper, ginger and sweet red paprika. I used basil instead of curry leaves, and the dish ended up tasting a lot like a Thai Red Curry - very pleasant, nonetheless.

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