Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp salt
- 1 can coconut milk
- 2 tbsp asam gelugur
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 cup water
- 2 tbsp chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
2. Add the chicken and cook until browned on all sides.
3. Add the turmeric, coriander, cumin, chili powder, and salt. Stir to combine.
4. Add the coconut milk, asam gelugur, tamarind paste, brown sugar, and water. Stir to combine.
5. Bring the curry to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Remove the asam gelugur from the pot and discard.
7. Blend the curry until smooth using a blender or food processor.
8. Return the curry to the pot and simmer for an additional 10 minutes.
9. Serve the curry hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Asam gelugur can be substituted with tamarind paste or lime juice.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use different meats or proteins such as shrimp or chickpeas.
- Adjust the amount of chili powder to make the curry spicier or milder.
Tips and tricks:
- Use fresh ginger and garlic for the best flavor.
- Toast the spices in a dry pan before adding them to the curry for extra flavor.
- Add a splash of fish sauce or soy sauce for extra umami flavor.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice and naan bread.
Garnishes:
Garnish the curry with chopped cilantro, sliced red chili peppers, or a dollop of yogurt.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the curry with steamed rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Asam gelugur is a souring agent commonly used in Malaysian and Indonesian cuisine.
Flavor profiles:
This curry is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the curry hot with a side of rice and naan bread.
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Region: Malaysian