Ingredients with Measurements:
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Bekang curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
3. Add the Bekang curry powder and stir to combine.
4. Add the chicken and cook for 5-7 minutes until browned on all sides.
5. Add the coconut milk and chicken broth, and stir to combine.
6. Add the potatoes and carrots, and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 23g
Saturated fat: 15g
Cholesterol: 50mg
Sodium: 400mg
Total carbohydrates: 22g
Dietary fiber: 3g
Sugar: 4g
Protein: 15g
Substitutions for ingredients:
- You can use bone-in chicken instead of boneless chicken, but adjust the cooking time accordingly.
- You can use any type of curry powder if you can't find Bekang curry powder.
- You can use sweet potatoes instead of regular potatoes.
- You can use any type of vegetables you like, such as bell peppers, green beans, or peas.
Variations:
- You can add more or less curry powder depending on your taste preference.
- You can add more vegetables or different types of vegetables to the curry.
- You can add a can of chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Make sure to brown the chicken before adding the liquid to develop more flavor.
- Use full-fat coconut milk for a creamier and richer curry.
- You can make this curry ahead of time and reheat it when ready to serve.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced red onions
- Lime wedges
Pairings:
- Serve the curry with steamed rice or naan bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Bekang curry powder is a spice blend commonly used in Indonesian cuisine.
Flavor profiles:
- This curry is spicy, creamy, and aromatic, with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the curry with steamed rice or naan bread for a complete meal.
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