Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes, undrained
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1/2 cup raisins
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Cooked rice or naan bread, for serving
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Add the curry powder, cumin, coriander, ginger, and cayenne pepper to the skillet and cook for 1 minute, stirring constantly.
5. Add the coconut milk, diced tomatoes, chickpeas, raisins, and cooked chicken to the skillet. Stir to combine.
6. Bring the mixture to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper, to taste.
8. Serve the curry over cooked rice or with naan bread, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken and onion/garlic mixture
- Simmer for cooking the curry
Serving size:
- 4 servings
Nutritional information:
- Calories: 470
- Fat: 23g
- Carbohydrates: 36g
- Protein: 32g
- Fiber: 8g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Raisins can be substituted with dried apricots or cranberries.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use different types of curry powder or spice blends to change up the flavor profile.
- Add a dollop of plain yogurt or sour cream on top of the curry for a creamy finish.
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.
- Taste the curry and adjust the seasoning as needed before serving.
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 a platter for family-style dining.
- Garnish the curry with chopped cilantro and a sprinkle of curry powder for added color and flavor.
Garnishes:
- Chopped fresh cilantro
- Plain yogurt or sour cream
- Curry powder
Pairings:
- Serve the curry with a side of steamed vegetables or a salad for a balanced meal.
- Pair the curry with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a vinaigrette dressing
- Naan bread or rice
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine.
Flavor profiles:
- The curry has a rich and spicy flavor, with a hint of sweetness from the raisins and coconut milk.
Serving suggestions:
- Serve the curry with a side of rice or naan bread for a filling meal.
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Region: Thai