Ingredients with Measurements:
- 1 lb. chicken breast, cut into bite-sized pieces
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. grated ginger
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1 can (14 oz.) coconut milk
- 1 cup chicken broth
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 tbsp. lime juice
- 1 Aglaia Teysmanniana leaf, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the curry powder, cumin, coriander, and turmeric and stir until fragrant, about 1 minute.
4. Add the coconut milk, chicken broth, fish sauce, brown sugar, lime juice, and Aglaia Teysmanniana leaf. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 26g
- Carbohydrates: 12g
- Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Vegetable oil can be substituted with coconut oil or olive oil
- Chicken broth can be substituted with vegetable broth
- Fish sauce can be substituted with soy sauce or Worcestershire sauce
- Brown sugar can be substituted with honey or maple syrup
- Aglaia Teysmanniana leaf can be substituted with kaffir lime leaves or bay leaves
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes
- Use different types of curry powder for different flavor profiles
- Add more or less spice depending on personal preference
Tips and Tricks:
- Use fresh ginger and garlic for maximum flavor
- Toasting the spices before adding them to the pot will enhance their flavor
- Letting the curry simmer for a longer period of time will deepen the flavors
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation Ideas:
- Serve in a bowl with a side of rice or naan bread
- Garnish with fresh cilantro or chopped peanuts
Pairings:
- Serve with a side of cucumber salad or roasted vegetables
Suggested Side Dishes:
- Basmati rice
- Naan bread
- Steamed vegetables
Troubleshooting Advice:
- If the curry is too thick, add more chicken broth or coconut milk
- If the curry is too thin, let it simmer for a longer period of time to thicken
Food Safety Advice:
- Make sure the chicken is cooked through before serving
- Store leftovers in the refrigerator promptly
Food History:
- Aglaia Teysmanniana is a plant native to Southeast Asia and is commonly used in traditional medicine and cooking.
Flavor Profiles:
- This curry is rich and creamy with a blend of warm spices and a hint of sweetness.
Serving Suggestions:
- Serve hot with rice or naan bread.
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