Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 cups chopped vegetables (carrots, potatoes, bell peppers, etc.)
- 1 cup cooked rice
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger and cook until softened, about 3 minutes.
4. Add the curry powder, garam masala, turmeric, cumin, coriander, paprika, and salt and cook for 1 minute, stirring constantly.
5. Add the diced tomatoes, coconut milk, and chicken broth and stir to combine.
6. Add the chopped vegetables and bring the mixture to a boil.
7. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
8. Serve the curry chicken chankonabe over cooked rice and garnish with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering curry
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu
- Vegetables can be substituted with any desired vegetables
- Chicken broth can be substituted with vegetable broth
Variations:
- Add chickpeas or lentils for extra protein
- Use different curry pastes or spice blends for different flavor profiles
- Add a splash of lime juice for a tangy twist
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking
- Use a variety of colorful vegetables for a visually appealing dish
- Adjust the spice level to your preference by adding more or less curry powder and garam masala
Storage instructions:
- Store leftover curry chicken chankonabe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry chicken chankonabe in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry chicken chankonabe in a large bowl with the cooked rice on the side.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chilies
Pairings:
- Naan bread
- Roti
- Pita bread
Suggested side dishes:
- Steamed vegetables
- Salad
- Pickles
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chankonabe is a traditional Japanese stew that is often eaten by sumo wrestlers as a high-protein meal.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve the curry chicken chankonabe as a main dish for dinner or lunch.
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Region: Japanese