Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 cups Binjai fruit pulp
- 1 cup coconut milk
- 2 tbsp oil
- 2 tbsp curry powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
- 1 cup water
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add onion, garlic, and ginger. Sauté until fragrant.
2. Add curry powder and stir until combined.
3. Add chicken pieces and stir until coated with the spice mixture.
4. Add Binjai fruit pulp, coconut milk, salt, sugar, tamarind paste, lemongrass, kaffir lime leaves, and water. Stir until combined.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
6. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Binjai fruit pulp can be substituted with mango pulp or pineapple juice.
- Curry powder can be substituted with garam masala or turmeric powder.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use beef or lamb instead of chicken.
Tips and tricks:
- Use fresh Binjai fruit for the best flavor.
- Adjust the amount of curry powder to your preference.
- Use bone-in chicken for more flavor.
Storage instructions:
- Store leftover curry 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 in a bowl with rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro, sliced red chili, or lime wedges.
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber salad, roasted vegetables, or papadum.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Binjai fruit is native to Southeast Asia and is commonly used in curries and chutneys.
Flavor profiles:
- The curry is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Malaysian