Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground ginger
- 1 can of coconut milk
- 2 apples, peeled and chopped
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Cutting board and knife
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the chopped onion and garlic and cook until softened, about 2-3 minutes.
6. Add the curry powder, cumin, coriander, turmeric, and ginger to the skillet and cook for 1-2 minutes, stirring constantly.
7. Add the can of coconut milk to the skillet and stir to combine.
8. Add the chopped apples to the skillet and stir to combine.
9. Return the chicken to the skillet and stir to combine.
10. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
11. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and onions, low heat for simmering sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 15g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Onion and garlic can be substituted with shallots and leeks.
- Curry powder can be substituted with garam masala or turmeric.
- Apples can be substituted with pears or peaches.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the skillet for a more filling meal.
- Use different types of apples for different flavors.
- Add a squeeze of lime juice or a dollop of yogurt for added tanginess.
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces for even cooking.
- Don't overcook the chicken or it will become tough and dry.
- Adjust the amount of curry powder to your liking for a milder or spicier dish.
- Use full-fat coconut milk for a richer sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Chopped cilantro or parsley.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Rice, naan bread, or roasted vegetables.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes until it thickens. If it's too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Malaysian cuisine.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Malaysian