Yield: Yields 1 cup thick coconut milk and 1 cup thin coconut milk
You can use canned coconut milk for the South Indian Chicken Curry, but it often has a “tinny” flavor, so I prefer to make it fresh from dried, shredded coconut. Be sure you don’t buy the sweetened shredded coconut used for baking, which is too sweet to use in curries. If you can’t find unsweetened grated coconut at your grocery store, try a natural-foods store or Indian market.
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1. Soak 1 cup coconut in 1 cup boiling water for 10 to 15 minutes.
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