Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, and turmeric and cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes, coconut milk, and chicken broth and stir to combine.
6. Add the chicken pieces to the skillet and stir to coat with the sauce.
7. Bring the mixture to a simmer and cook for 20-25 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: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 14g
Protein: 31g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Vegetable oil can be substituted with coconut oil or ghee.
- Canned tomatoes can be substituted with fresh tomatoes.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes.
- Use different types of curry powder or spices for a different flavor.
- Add a tablespoon of honey or brown sugar for a sweeter curry.
- Use light coconut milk for a lighter version of the curry.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Adjust the amount of spices to your liking.
- 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 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.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the sauce is too thin, simmer the curry for a few more minutes to thicken it.
- If the sauce is too thick, add more chicken broth or water to thin it out.
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:
Curry is a popular dish in many countries, including India, Thailand, and Japan.
Flavor profiles:
This curry has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry with rice or naan bread for a filling and satisfying meal.
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