Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp honey
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the chicken and cook until browned on all sides, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper and stir to coat the chicken and vegetables.
6. Add the diced tomatoes, coconut milk, chicken broth, and honey and stir to combine.
7. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 14g
- Protein: 31g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Honey can be substituted with maple syrup or agave nectar for a vegan option.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier dish.
- Use different types of curry powder 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 wooden spoon or spatula to prevent scratching the skillet or wok.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve over rice or with naan bread.
- Garnish with fresh cilantro or green onions.
Garnishes:
- Fresh cilantro
- Green onions
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted cauliflower
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth or coconut milk to thin it out.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Curry originated in India and has since spread to other parts of the world, including Southeast Asia and the Caribbean.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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