Ingredients with Measurements:
- 2 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp of fresh ginger, grated
- 2 tbsp of vegetable oil
- 2 tbsp of curry powder
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 tsp of turmeric
- 1 tsp of paprika
- 1/2 tsp of cayenne pepper
- 1 can of coconut milk
- 1 cup of chicken broth
- 1 tbsp of cornstarch
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the onion and sauté for 2-3 minutes until softened.
4. Add the garlic and ginger and cook for another minute.
5. Add the chicken and cook until browned on all sides, about 5-7 minutes.
6. Add the spice mixture and stir to coat the chicken and vegetables.
7. Pour in the coconut milk and chicken broth, and bring to a simmer.
8. Reduce the heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through.
9. In a small bowl, whisk together the cornstarch and 2 tbsp of water. Add the mixture to the curry and stir until thickened.
10. Season with salt and pepper to taste.
11. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts instead of thighs.
- You can use vegetable broth instead of chicken broth.
- You can use corn flour instead of cornstarch.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Substitute the chicken for shrimp or tofu.
- Use different types of curry powder or spices to change the flavor profile.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use fresh ginger for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store 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 stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on individual plates.
- Garnish with fresh cilantro or sliced green onions.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Chopped peanuts
- Sliced red chili peppers
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Mango chutney
- Raita
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk.
- If the curry is too thin, add more cornstarch or let it simmer for longer.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world, with many variations and adaptations.
Flavor profiles:
- Spicy, savory, creamy
Serving suggestions:
- Serve the curry hot with rice or naan bread.
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