Ingredients with Measurements:
- 1 lb. boneless chicken, cut into small pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. Bonassai curry powder
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the Bonassai curry powder and stir to combine.
5. Add the diced tomatoes, coconut milk, fish sauce, and brown sugar, and stir to combine.
6. Add the chicken pieces and stir to coat in the sauce.
7. Bring the curry to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Bonassai curry powder can be substituted with any other curry powder of your choice.
- Fish sauce can be substituted with soy sauce for a vegetarian option.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Add diced bell peppers or carrots for extra color and nutrition.
- Use shrimp or fish instead of chicken for a seafood curry.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent scratching the pot.
- Taste the curry before adding salt as the fish sauce is already salty.
- Adjust the amount of curry powder to your liking for a milder or spicier curry.
Storage instructions:
- Store leftover curry 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 bowl with a side of rice and naan bread.
Garnishes:
- Fresh cilantro, chopped
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve the curry with a side of rice and naan bread.
- Pair with a refreshing cucumber salad or coleslaw.
Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber salad
- Coleslaw
Troubleshooting advice:
- If the curry is too thick, add a splash of water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Bonassai curry is a traditional curry from the southern region of India, known for its bold and spicy flavors.
Flavor profiles:
- Spicy, savory, and slightly sweet with a creamy coconut milk base.
Serving suggestions:
- Serve the curry in a bowl with a side of rice and naan bread for a complete meal.
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Region: Indian