One hundred almond curry (Sau badam ni kari) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 143) by Niloufer Ichaporia King

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

Accompaniments: Perfect plain rice (Bafela chaval); Simple onion kachumbar (Kachuber); Papads - how to cook (Papadams, Appalams)

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 tamarind pulp for Key limes, and cassia for cinnamon. See recipe for variations.

  • TrishaCP on May 14, 2021

    This is a very rich chicken curry- I can see why this is a special occasion dish! The souring agent at the end (I used tamarind) provides a needed brightness. My initial instinct was to halve the amount of coconut milk that is used and I wished that I had- there is a ton of sauce and I think the spices got a bit dulled compared to the taste before the second can. I halved the red chiles in the spice blend because I was concerned there would be overwhelming heat (I used sanaam) but I should have went for it as the heat was minimal.

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