Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp lemon juice
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large skillet or Dutch oven over medium-high heat.
2. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add the garlic and ginger and cook for another minute, stirring constantly.
4. Add the chicken and cook for 5-7 minutes, until browned on all sides.
5. Add the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper. Stir well to coat the chicken and cook for 2 minutes.
6. Add the diced tomatoes, coconut milk, and chicken broth. Bring to a simmer and cook for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
7. Stir in the lemon juice and cilantro.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 14g
Protein: 30g
Sodium: 860mg
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Vegetable oil can be substituted with coconut oil or ghee.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use different types of curry powder for a different flavor.
- Add chili powder for extra heat.
Tips and tricks:
- Use bone-in chicken for extra flavor.
- Toast the spices in the oil before adding the chicken for a deeper flavor.
- Use full-fat coconut milk for a creamier sauce.
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 large bowl 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 basmati rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth or water.
Food safety advice:
- Cook chicken to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chireta-Style Chicken Curry is a popular dish in the Caribbean, particularly in Trinidad and Tobago. It is a fusion of Indian and African flavors, reflecting the diverse cultural influences in the region.
Flavor profiles:
Chireta-Style Chicken Curry is a spicy and aromatic dish with a rich and creamy sauce. The curry powder adds warmth and depth, while the coconut milk adds sweetness and creaminess.
Serving suggestions:
Serve with rice or naan bread for a complete meal.
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Region: Indian