Ingredients with Measurements:
- 1 lb. boneless chicken breast, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ginger paste
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala
- 1 cup coconut milk
- 1 cup water
- Salt, to taste
- Fresh cilantro, chopped for garnish
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 chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and ginger paste and sauté for another minute.
4. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Stir well to combine.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Add the coconut milk and water, and stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through.
8. Season with salt to taste.
9. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Protein per serving: 20g
Carbohydrates per serving: 8g
Fiber per serving: 2g
Sugar per serving: 2g
Sodium per serving: 400mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian version.
- Vegetable oil can be substituted with coconut oil or ghee.
- Red chili powder can be substituted with paprika for a milder flavor.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use shrimp or fish instead of chicken for a seafood version.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Use fresh spices for the best flavor.
- Don't overcook the chicken, or it will become tough.
- Adjust the amount of red chili powder 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 in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro, sliced green onions, or a dollop of plain yogurt.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more 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 to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chandrapuli Curry is a traditional dish from the Indian state of West Bengal. It is named after the town of Chandannagar, which was a French colony in India during the 18th and 19th centuries. The dish is known for its rich and spicy flavor, and is often served at special occasions and festivals.
Flavor profiles:
Spicy, savory, creamy, aromatic
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Indian