Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
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 chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, cumin powder, coriander powder, and turmeric powder and stir to combine.
5. Add the chicken pieces and stir to coat with the spice mixture.
6. Pour in the coconut milk and chicken broth and stir to combine.
7. Add the fish sauce and brown sugar and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 23g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless chicken thighs or tofu for a vegetarian option.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Chicken broth can be substituted with vegetable broth or water.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier dish.
- Use different types of curry powder such as red curry or green curry for a different flavor profile.
- Add a squeeze of lime juice for a tangy twist.
Tips and Tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Adjust the amount of curry powder to your liking for a milder or spicier dish.
Storage Instructions:
Leftover curry can be stored 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 stovetop until heated through.
Presentation Ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro leaves for a pop of color and flavor.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
Serve with a side of steamed rice or naan bread.
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food History:
Curry originated in India and has since become a popular dish worldwide. The word "curry" refers to a variety of dishes that use a blend of spices and herbs.
Flavor Profiles:
This curry has a warm and spicy flavor with a hint of sweetness from the coconut milk and brown sugar.
Serving Suggestions:
Serve the curry in a bowl with a side of rice or naan bread.
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