Ingredients with Measurements:
- 1 pound of chicken breast, cut into bite-sized pieces
- 2 cups of bignay berries
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes or until the onion is translucent.
3. Add the chicken and cook until browned on all sides.
4. Add the curry powder, cumin, coriander, and turmeric. Stir to combine and cook for 1-2 minutes.
5. Add the bignay berries and stir to combine.
6. Pour in the can of coconut milk and stir to combine.
7. 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 and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 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: 385
Fat: 27g
Carbohydrates: 10g
Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Bignay berries can be substituted with other tart berries like cranberries or sour cherries.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different spices like garam masala or curry leaves for a different flavor profile.
Tips and tricks:
- Be careful when handling bignay berries as they can stain clothing and surfaces.
- Adjust the amount of curry powder to your preferred level of spiciness.
- Serve with rice or naan bread to soak up the delicious sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro or sliced green onions.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Cucumber salad 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 through to an internal temperature of 165°F to avoid any foodborne illnesses.
Food history:
Bignay berries are native to Southeast Asia and are commonly used in traditional medicine. They are also used in cooking for their tart flavor.
Flavor profiles:
This curry has a rich and creamy sauce with a tart and slightly sweet flavor from the bignay berries.
Serving suggestions:
Serve the curry in a large bowl with a side of rice or naan bread.
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