Ingredients with Measurements:
- 1 pound of chicken breast, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of Cap Tikus curry powder
- 1 can of coconut milk (13.5 ounces)
- 1 cup of chicken broth
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the Cap Tikus curry powder and stir for 30 seconds until fragrant.
5. Add the chicken breast pieces and stir-fry for 5-7 minutes until browned on all sides.
6. Pour in the can of coconut milk and chicken broth, fish sauce, and brown sugar. Stir to combine.
7. Add the sliced red and green bell peppers and stir to combine.
8. Reduce the heat to medium-low and let the curry simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
9. Add the lime juice and season with salt and pepper to taste.
10. 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, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 14g
Cholesterol: 75mg
Sodium: 700mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
- Red and green bell peppers can be substituted with other vegetables such as carrots, zucchini, or broccoli.
Variations:
- Add more or less Cap Tikus curry powder depending on your desired level of spiciness.
- Add a can of drained and rinsed chickpeas for extra protein and texture.
- Use shrimp instead of chicken for a seafood twist.
- Add a tablespoon of peanut butter for a creamy peanut flavor.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Taste the curry before adding salt as the fish sauce is already salty.
- If the curry is too thick, add more chicken broth or water to thin it out.
Storage instructions:
Leftover curry can be stored 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 over low heat until heated through.
Presentation ideas:
Serve the Cap Tikus Coconut Curry in a large serving bowl with a side of rice or naan bread. Garnish with fresh cilantro and sliced lime wedges.
Garnishes:
Fresh cilantro, sliced lime wedges
Pairings:
- Rice or naan bread
- Steamed vegetables such as broccoli or green beans
- Mango chutney or raita
Suggested side dishes:
- Cucumber salad with yogurt dressing
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or a dollop of plain yogurt to cool it down.
- If the curry is too thin, let it simmer for a few more minutes to thicken the sauce.
- If the curry is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover curry in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Cap Tikus curry powder is a popular spice blend in Indonesia, made with a mixture of turmeric, coriander, cumin, and other spices. Coconut curry is a common dish in Southeast Asian cuisine, with variations in Thailand, Malaysia, and India.
Flavor profiles:
The Cap Tikus Coconut Curry is a flavorful and aromatic dish with a creamy coconut sauce and a spicy kick from the curry powder. The addition of bell peppers adds a sweet and crunchy texture to the dish.
Serving suggestions:
Serve the Cap Tikus Coconut Curry as a main dish for dinner or lunch. It can also be served as a side dish for a larger meal or as a party appetizer.
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Region: Malaysian