Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp Madras curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup coconut milk
- 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 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 minutes.
5. Add the Madras curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to coat the chicken.
6. Add the diced tomatoes, chicken broth, and coconut milk and stir to combine.
7. Bring to a simmer and cook for 15-20 minutes, or 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.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 11g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Madras curry powder can be substituted with regular curry powder or garam masala.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add a dollop of Greek yogurt or sour cream on top for a creamy finish.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- For a smoother sauce, blend the diced tomatoes before adding them to the skillet.
Storage instructions:
- Store 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 in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more chicken broth or coconut milk to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Madras curry is a popular dish from the southern region of India, known for its spicy and tangy flavors.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot with a side of rice or naan bread.
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Region: Indian