Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup frozen peas
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir to combine and cook for another minute.
6. Add the diced tomatoes and coconut milk. Stir to combine and bring to a simmer.
7. Reduce heat to medium-low and let simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Add the frozen peas and cook for another 5 minutes.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for cooking the chicken and onion, medium-low heat for simmering the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 14g
Protein: 24g
Sodium: 400mg
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Frozen peas can be substituted with fresh or canned peas.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different types of curry powder for different flavor profiles.
- Add a splash of lime juice for some acidity.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to prevent scratching the skillet or wok.
- Adjust the amount of curry powder and cayenne pepper to your desired level of spiciness.
Storage instructions:
Store any leftovers 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 with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth.
- If the sauce 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 any leftovers in the refrigerator for up to 3 days.
Food history:
Carrowholly is a small village in County Mayo, Ireland. This recipe is a fusion of Irish and Indian cuisine.
Flavor profiles:
This curry is spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or naan bread.
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