Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups bean sprouts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and cook until the onion is translucent, about 3-4 minutes.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper and stir to coat the chicken and vegetables.
5. Pour in the coconut milk and chicken broth and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
7. Add the bean sprouts and cook for an additional 2-3 minutes, or until the bean sprouts are tender.
8. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chicken and vegetables, low heat for simmering the curry.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 23g
Carbohydrates: 11g
Protein: 33g
Sodium: 630mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use vegetable broth instead of chicken broth.
- You can use any type of oil instead of vegetable oil.
- You can use different types of curry powder or spices to adjust the flavor to your liking.
Variations:
- You can add other vegetables such as bell peppers, carrots, or zucchini.
- You can use tofu instead of chicken for a vegetarian version.
- You can add more or less spice depending on your preference.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces so that it cooks evenly.
- If the curry is too thick, you can add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, you can let it simmer for a few more minutes to thicken it up.
- You can serve the curry over rice or with naan bread.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stove over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice, naan bread, or roasted vegetables
Suggested side dishes:
Cucumber salad, roasted sweet potatoes, or steamed broccoli
Troubleshooting advice:
- If the curry is too spicy, you can add more coconut milk or chicken broth to tone down the heat.
- If the curry is too bland, you can add more spices or salt to adjust the flavor.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Malaysian cuisine.
Flavor profiles:
This curry has a rich and creamy coconut milk base with a blend of warm and spicy spices.
Serving suggestions:
Serve the curry hot with rice or naan bread.
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Region: Thai