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South Indian Chicken Curry

Coconut milk and ten spices flavor its thick sauce

Fine Cooking Issue 02
Photo: Susan Kahn
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Aminni Ramachandran loves home-cooked South Indian curries, but prepared the way her family taught her, they can take hours. Here, she shares her faster, easier method. Spicing is important—she directs readers on which to select and how to prepare them (green, dried, stem, or whole, and whether or not to roast them). She makes her own coconut milk using store-bought unsweetened shredded coconut that almost tastes like freshly cracked coconut milk. Then she assembles her vegetables and chicken and begins flavoring them. Throughout her directions, she offers tips on how to vary her recipe to suit your own taste.


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