Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. Heat the vegetable 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 cumin, coriander, turmeric, cayenne pepper, and salt and stir to combine.
6. Pour in the coconut milk and chicken broth and bring to a simmer.
7. Reduce the heat to low and let the curry simmer for 20 minutes.
8. In a small bowl, whisk together the cornstarch and water.
9. Add the cornstarch mixture to the curry and stir to combine.
10. Let the curry simmer for another 5 minutes, until thickened.
11. Stir in the lemon juice.
12. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chicken and onion, low heat for simmering the curry.
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 9g
Protein: 28g
Sodium: 550mg
Sugar: 3g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with any neutral oil.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Substitute the chicken with shrimp or tofu for a vegetarian or vegan version.
- Add more cayenne pepper for a spicier curry.
Tips and tricks:
- To make the curry creamier, use full-fat coconut milk instead of light coconut milk.
- For a smoother curry, blend the onion, garlic, and ginger in a food processor before cooking.
- Serve the curry with rice or naan bread.
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 until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, whisk together more cornstarch and water and add it to the curry.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Mulligatawny soup, a British-Indian soup, is believed to be the inspiration for chicken mull curry. Mulligatawny soup was made with chicken broth, curry powder, and rice, and was brought to England by British colonizers in the 18th century.
Flavor profiles:
Spicy, savory, creamy, with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry hot with rice or naan bread.
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Region: Indian