Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup coconut milk
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 1/4 cup chopped cilantro leaves
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a dry skillet, roast the cumin and coriander seeds until fragrant. Grind them into a powder using a spice grinder or mortar and pestle.
2. In a large skillet or wok, heat the oil over medium-high heat. Add the onions and sauté until they are translucent.
3. Add the garlic, ginger, and green chilies and sauté for another minute.
4. Add the chicken pieces and sauté until they are browned on all sides.
5. Add the ground spices, turmeric powder, red chili powder, and garam masala. Mix well.
6. Add the coconut milk and salt to taste. Mix well and bring to a boil.
7. Reduce the heat to low and let the chicken simmer in the coconut milk for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Garnish with chopped cilantro leaves and serve hot.
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: 300
Fat: 20g
Carbohydrates: 6g
Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts or tofu for a vegetarian option.
- Green chilies can be substituted with jalapeños or serrano peppers for a spicier dish.
- Cilantro leaves can be substituted with parsley or basil leaves.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use shrimp or fish instead of chicken for a seafood version.
- Add a can of diced tomatoes for a tangier flavor.
Tips and Tricks:
- Use full-fat coconut milk for a creamier sauce.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- For a milder dish, reduce the amount of red chili powder and green chilies.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet or microwave until heated through.
Presentation Ideas:
Serve on a bed of rice or with naan bread.
Garnishes:
Chopped cilantro leaves or sliced green onions.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested Side Dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Cucumber and tomato salad
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, let it simmer for a few more minutes until fully cooked.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Coconut milk chicken sukka is a popular dish in the coastal regions of India, particularly in the state of Kerala. It is typically served with rice or bread.
Flavor Profiles:
This dish is spicy, creamy, and savory with a hint of sweetness from the coconut milk.
Serving Suggestions:
Serve hot with rice or naan bread.
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Region: Indian