Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, chopped
- 1 cup frozen peas
- Salt and pepper, 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 vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-5 minutes.
3. Add the curry powder, cumin, coriander, and cayenne pepper to the skillet. Cook for 1-2 minutes, stirring constantly.
4. Add the coconut milk and chicken broth to the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
5. Add the red bell pepper and frozen peas to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
6. Return the chicken to the skillet and cook for an additional 5-7 minutes, or until the chicken is cooked through.
7. Season with salt and pepper, to taste. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 12g
Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red bell pepper can be substituted with any color bell pepper.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different vegetables such as carrots, broccoli, or green beans.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Use a good quality curry powder for the best flavor.
- If the curry is too thick, add more chicken broth or coconut milk.
- For a creamier curry, use full-fat coconut milk.
- Serve with rice or naan bread.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover 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:
- Serve with a side of rice or naan bread.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thin, simmer for a few more minutes to thicken.
- If the curry is too spicy, add more coconut milk or serve with a dollop of plain yogurt.
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:
Coconut chicken curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and India.
Flavor profiles:
The curry is rich and creamy with a blend of spices and a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry in a bowl with a side of rice or naan bread. Garnish with fresh cilantro.
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