Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1 cup of water
- 1 block of dangke cheese (8 oz), cut into small cubes
- 1/4 cup of chopped fresh cilantro
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.
2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.
3. Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Add the curry powder, ground cumin, ground coriander, salt, black pepper, and cayenne pepper to the skillet and stir to coat the chicken evenly.
5. Pour the can of coconut milk and 1 cup of water into the skillet and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Add the cubed dangke cheese to the skillet and stir until it has melted and incorporated into the sauce.
8. Remove the skillet from the heat and sprinkle the chopped cilantro over the top of the curry.
9. Serve the dangke chicken curry hot over rice or with naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Saturated Fat: 20g
Cholesterol: 85mg
Sodium: 810mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 3g
Protein: 32g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Dangke cheese can be substituted with feta cheese or paneer cheese.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry for extra flavor and nutrition.
- Use different types of curry powder or spices to customize the flavor of the curry.
- Substitute the chicken with tofu or chickpeas for a vegetarian version of the dish.
Tips and tricks:
- Cut the chicken into bite-sized pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the dangke cheese from sticking to the bottom of the skillet.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store any leftover dangke chicken curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dangke chicken curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the dangke chicken curry in a large bowl or on a platter with rice or naan bread on the side.
Garnishes:
Garnish the dangke chicken curry with additional chopped cilantro or a sprinkle of paprika for color.
Pairings:
Pair the dangke chicken curry with a crisp green salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover dangke chicken curry in the refrigerator within 2 hours of cooking.
Food history:
Dangke cheese is a traditional cheese from Indonesia that is made from buffalo milk. It is often used in Indonesian cuisine as a topping for soups and stews.
Flavor profiles:
The dangke chicken curry is a savory and slightly spicy dish with a creamy coconut milk sauce and chunks of tangy dangke cheese.
Serving suggestions:
Serve the dangke chicken curry with a side of steamed rice or naan bread for a filling and satisfying meal.
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Region: Indonesian